Description
A simple and satisfying side dish that features tender, caramelized sweet potatoes and carrots, perfect for any meal.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled or unpeeled, cut into bite size chunks
- 4 to 6 medium carrots, peeled or scrubbed, cut into similar size pieces
Seasoning
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
Optional Add-Ons
- to taste paprika, cinnamon, dried thyme, or a drizzle of maple syrup
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Add the chopped sweet potatoes and carrots to a large bowl.
- Drizzle with olive oil and sprinkle with salt, pepper, and any optional spices you want.
- Toss well to coat the vegetables evenly.
Cooking
- Spread the veggies on a sheet pan in a single layer, giving them space to roast.
- Roast in the oven for about 25 to 35 minutes, flipping once halfway through, until tender and caramelized.
- Check for doneness at 20 minutes; they should be soft in the center with browned edges.
Notes
To store leftovers, keep them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to maintain crispness. You can also enhance the flavor with variations like maple syrup for a holiday twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 40
- Fiber: 5
- Protein: 2
