Roasted sweet potatoes and carrots are a simple and easy recipe that transforms basic vegetables into a yummy, sweet, and savory vegetable side dish perfect for lunch or dinner.
Oven-roasted until golden, this cozy dish is full of flavor and both wholesome and delicious.
Serve them alongside vegan jackfruit patties and lentil hummus for a satisfying plant-based meal.
Roasted sweet potatoes and carrots are a staple in my kitchen because I love how roasting brings out their natural sweetness, just like when I make roasted potatoes with broccoli or roasted carrots with asparagus.
They come out perfectly tender with lightly crisp edges, layered with warm spices and savory herbs that add so much depth and aroma.
I enjoy dipping them into my oil-free ranch dressing or serving them alongside red lentil tofu and a drizzle of cashew aioli.
This easy recipe is perfect for a filling, versatile side dish that fits into everyday meals.
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🥕🍠Ingredients
- Sweet potatoes
- Carrots
- Vegetable oil
- Onion powder, garlic powder, dried rosemary, cumin, black pepper
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Roasted Sweet Potatoes And Carrots
Prep the vegetables: Peel and chop the sweet potatoes and carrots into evenly sized pieces, place them directly on a baking sheet, drizzle with vegetable oil, and season with onion powder, garlic powder, dried rosemary, cumin, black pepper, and salt. Toss everything well in the pan until evenly coated.
Roast until golden: Spread the veggies in a single layer on a baking sheet and roast at 425°F (220°C) for 25-30 minutes until tender on the inside and golden and caramelized on the outside.
📋Substitutions & Variations
- Swap sweet potatoes for regular potatoes, pumpkin, or butternut squash.
- Replace dried rosemary with thyme, oregano, or Italian seasoning.
- Add smoked paprika or chili flakes for a smoky or spicy twist.
- Finish with fresh herbs like parsley or rosemary after roasting for extra freshness.
💡Marinela's Tips
- Cut the vegetables into similar-sized pieces so they roast evenly and don't burn.
- Spread them out in a single layer. Crowding the pan will steam the veggies instead of roasting them.
❓Frequently Asked Questions (FAQ's)
Yes! You can skip the oil and roast the vegetables with a splash of vegetable broth, or simply use parchment paper to prevent sticking. The texture will be slightly softer but still delicious.
Store leftovers in an airtight container in the fridge for up to 3 days. They reheat well in the oven or air fryer.
📖 Recipe
Roasted Sweet Potatoes and Carrots
Equipment
- 1 Baking sheet lined with parchment paper
Ingredients
- 2 cups sweet potatoes diced
- 2 cups carrots chopped
- 1 + ½ tablespoons olive oil or any neutral vegetable oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾ teaspoon salt
Instructions
- Peel and chop the sweet potatoes and carrots into approximately ¾ inch (2 cm) pieces, place them on a baking sheet, drizzle with oil, and season with onion powder, garlic powder, rosemary, cumin, black pepper, and salt. Toss everything well to coat evenly.
- Roast at 425°F (220°C) for 25-30 minutes until tender inside and golden on the edges.
Notes
- Cut vegetables evenly (about 2 cm / ¾ inch) to ensure perfect roasting.
- Don't overcrowd the pan-spread in a single layer.
- Taste and adjust seasoning while hot.
- Use a splash of vegetable broth instead of oil for an oil-free option.
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
Nutrition
If you try these roasted sweet potatoes and carrots, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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