Easy Roasted Sweet Potatoes Carrots
Oven-roasted sweet potatoes and carrots seasoned with maple syrup, cinnamon, rosemary, and thyme for a sweet and savory side dish ready in under an hour.
Equipment
- 1 baking dish large
- 1 oven
Ingredients
- 1 large sweet potato or 2 smaller
- 1 pound carrots peeled
- 4 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon cinnamon
- Salt to taste
Instructions
- Preheat the oven to 400°F.
- Cut sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces and place them in a large baking dish.
- Add minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish.
- Toss ingredients together until vegetables are well coated with oil, syrup, and spices.
- Roast in the oven for 35 to 40 minutes, tossing halfway through until veggies are browned and fork tender.
- Remove from oven and serve hot.
Notes
- Leftovers keep refrigerated in an airtight container for 3-5 days.
- Reheat in microwave or oven for best texture.
- Sweet potato can be swapped for Japanese sweet potato or butternut squash.
- Dried herbs can be replaced with fresh herbs if desired.