Roasted Sweet Potatoes Carrots
Tender, caramelized sweet potatoes and carrots roasted with olive oil and fragrant spices. This healthy, plant-based side dish is quick to prepare, perfect for weeknight dinners, and elegant enough for holiday meals. Garnish with fresh thyme or a drizzle of maple syrup for a delicious finish.
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.