Description
A simple recipe for roasting sweet potatoes and carrots until tender and slightly caramelized.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 4 medium carrots, peeled and chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the cubed sweet potatoes and chopped carrots in a large bowl.
- Drizzle the vegetables with olive oil.
- Sprinkle with salt, pepper, and dried thyme. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30 to 35 minutes, turning them halfway through, until they are tender and lightly browned.
- Remove from the oven and serve hot.
Notes
- For extra flavor, add 1 teaspoon of maple syrup before roasting.
- You can substitute rosemary for thyme if you prefer.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10
- Sodium: 450
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 3
- Cholesterol: 0
Keywords: roasted sweet potatoes, roasted carrots, root vegetables, side dish, oven roast