Roasted Sweet Potatoes and Carrots
Roasted sweet potatoes and carrots are a simple and easy recipe that turns everyday vegetables into a delicious, sweet, and savory vegetable side dish. Perfect for lunch or dinner, this dish is full of flavor and incredibly satisfying.
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
Calories: 133kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 518mgPotassium: 440mgFiber: 4gSugar: 6gVitamin A: 20129IUVitamin C: 5mgCalcium: 45mgIron: 1mg
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