Description
A simple, flavorful recipe for roasted sweet potatoes and carrots, perfect as a healthy side dish. Easy to make with common ingredients and adaptable to your taste. Discover how to get perfectly tender vegetables with caramelized edges.
Ingredients
Scale
- 1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound carrots, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- 2. In a large bowl, combine the cubed sweet potatoes and chunked carrots.
- 3. Drizzle the olive oil over the vegetables.
- 4. Add the dried rosemary, garlic powder, salt, and black pepper to the bowl.
- 5. Toss everything together thoroughly until the vegetables are evenly coated.
- 6. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding.
- 7. Roast for 25-35 minutes, or until the vegetables are tender and slightly caramelized, flipping them halfway through.
- 8. Remove from the oven and let cool slightly before serving.
Notes
Store cooled roasted vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven or toaster oven at 350°F (175°C) for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g