Roasted Sweet Potatoes and Carrots are a colorful, flavorful side dish that’s both simple and nutritious.
Packed with fiber, vitamins, and plant-based antioxidants, this dish supports digestion and heart health while keeping calories in check.
With minimal prep, healthy olive oil, and aromatic spices, it’s perfect for weeknight dinners, holiday feasts, or meal-prep meals that satisfy every palate.
Roasted Sweet Potatoes Carrots
Equipment
- 1 Large Baking Dish or Sheet Pan
- 1 sharp knife
- 1 cutting board
- 1 large mixing bowl
- 1 measuring spoon set
- 1 Spatula or Spoon for Tossing
Ingredients
- 1 large Sweet Potato peeled and chopped into ¾–1-inch pieces
- 1 pound Carrots peeled and sliced diagonally
- 1 medium Yellow Onion diced into ½–¾-inch pieces
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt see note for substitution
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Chili Flakes adjust to taste
- 1 tablespoon Fresh Thyme for garnish
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Preheating ensures that the vegetables start cooking immediately and develop that beautiful, caramelized exterior. While the oven warms, gather all your vegetables, spices, and tools, so you can move seamlessly through the preparation process.
- Prepare the Sweet Potatoes: Wash and peel one large sweet potato. Cut it into uniform pieces roughly ¾ to 1 inch in size. Consistent sizing is important for even roasting, so all pieces cook at the same rate. Place the chopped sweet potatoes in a large mixing bowl.
- Prepare the Carrots: Peel 1 pound of carrots and slice them on a diagonal into pieces similar in size to your sweet potato chunks. The diagonal cut gives the carrots more surface area, which encourages browning and enhances their natural sweetness. Add the carrot pieces to the mixing bowl with the sweet potatoes.
- Dice the Onion: Peel a medium yellow onion and cut it into ½–¾ inch chunks. The onion will add a natural sweetness and aroma to the dish as it roasts, creating layers of flavor. Add the diced onion to the bowl with the sweet potatoes and carrots.
- Season the Vegetables: Drizzle 1 tablespoon of extra-virgin olive oil over the vegetables. Sprinkle in 1 teaspoon kosher salt (or adjust if using a different salt), 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon black pepper, and ¼ teaspoon red chili flakes. Toss everything gently but thoroughly, making sure every piece is evenly coated with oil and spices. This step ensures maximum flavor and even roasting.
- Arrange Vegetables on Baking Dish: Transfer the seasoned vegetables to a large baking dish or sheet pan. Spread them in a single layer, avoiding overcrowding, which can trap moisture and prevent proper caramelization. Overcrowding may result in soggy vegetables instead of the crisp, golden finish we want.
- Roast in the Oven: Place the baking dish in the preheated oven. Roast the vegetables for 40–45 minutes, tossing them halfway through cooking. Toggling the vegetables ensures even browning on all sides. They should be lightly browned, slightly crisp on the edges, and tender enough to pierce easily with a fork.
- Add Fresh Finishing Touches: Once the vegetables are fully roasted, remove the dish from the oven. Sprinkle 1 tablespoon of fresh thyme over the top for an herbal aroma. Optionally, you can drizzle a little maple syrup, olive oil, or chili oil for an extra layer of flavor and subtle sweetness.
- Serve and Enjoy: Transfer the roasted vegetables to a serving platter or serve directly from the baking dish. They pair beautifully with roasted meats, plant-based mains, or even as a hearty addition to a grain bowl. Enjoy warm for the best flavor and texture.
- Storage and Reheating (Optional): If you have leftovers, allow the roasted vegetables to cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F (175°C) for 10–15 minutes to retain their crisp edges. Avoid microwaving if you want to keep the texture intact.
Notes
- Cut vegetables into uniform pieces to ensure even roasting. Inconsistent sizes can lead to undercooked or overcooked sections.
- Spread the vegetables in a single layer on the baking dish to avoid steaming. Overcrowding will reduce caramelization and make the veggies soggy.
- Use fresh or high-quality dried herbs for maximum flavor. Fresh thyme adds brightness, while dried oregano and paprika provide depth.
- Toss the vegetables gently halfway through roasting to achieve even browning on all sides.
- Adjust spice levels to taste—red chili flakes can be increased for a bit of heat or reduced for a milder flavor.
Chef’s Secrets: Unlock Maximum Flavor
The key to perfectly roasted sweet potatoes and carrots lies in technique and layering of flavors.
Always preheat your oven fully so the vegetables begin roasting immediately.
Don’t skip the toss halfway through; turning the vegetables ensures each piece is caramelized evenly.
Using a combination of smoked paprika, garlic powder, and dried herbs gives a nuanced, aromatic taste.
For an elevated twist, finish with a drizzle of high-quality olive oil or maple syrup just before serving.
Fresh herbs, like thyme or rosemary, added at the very end, keep the dish fragrant and visually appealing.
Serving Suggestions: Pairings for Any Meal
These roasted sweet potatoes and carrots are versatile and complement a wide range of dishes.
Serve alongside roasted or grilled chicken, baked salmon, or your favorite plant-based protein.
They also work beautifully as part of a holiday platter with stuffing, cranberry sauce, and green beans.
For a cozy weeknight dinner, toss them into a grain bowl with quinoa, arugula, and a light vinaigrette.
Garnishing with fresh herbs or a splash of citrus juice adds brightness and balances the natural sweetness.
Storage Tips: Keep Veggies Fresh Longer
Leftover roasted vegetables store exceptionally well, making this dish a meal-prep favorite.
Allow the vegetables to cool completely, then transfer them to an airtight container.
Store in the refrigerator for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crisp edges.
Avoid microwaving if you want to maintain texture.
You can also freeze roasted vegetables by spreading them on a tray to flash-freeze before transferring to a freezer-safe bag; reheat directly in the oven from frozen.
Frequently Asked Questions
1. Can I use other root vegetables instead?
Yes! Parsnips, turnips, or butternut squash make excellent substitutions or additions.
Just ensure all vegetables are cut to similar sizes for even roasting.
2. How do I make this recipe spicier?
Increase the red chili flakes or add a pinch of cayenne pepper. You can also drizzle with a spicy chili oil after roasting for an extra kick.
3. Can I make this recipe oil-free?
Absolutely. You can roast the vegetables without oil by tossing them in a bit of vegetable broth or using a nonstick baking mat.
However, olive oil enhances browning and flavor, so using at least a small amount is recommended.
4. Why are my vegetables steaming instead of roasting?
This usually happens when the baking dish is overcrowded.
Spread vegetables in a single layer and leave some space between pieces to allow hot air to circulate, ensuring caramelization.
5. Can I prepare this recipe ahead of time?
Yes, chop and season the vegetables up to a day in advance and store in the refrigerator.
Roast them just before serving for optimal flavor and texture. Leftovers can also be reheated for quick meals.
