Roasted Sweet Potatoes & Carrots | Walder Wellness, RD (2024)

As you can probably tell by the ingredients, this is an ideal vegetable side dish for the holidays – like Thanksgiving or Christmas! It’ll pair perfectly with traditional holiday foods 🙂

That said, this recipe is ALSO great for a cozy weeknight dinner (or as part of your weekly meal prep).

As sweet potatoes and carrots are fiber-rich, starchy vegetables, I recommend pairing this dish with a quality protein and some non-starchy veggies to round out your meal.

Proteins:

• turkey, chicken, or steak
• vegan proteins – like this honey garlic tofu or miso maple tofu
• seafood – like this baked pesto cod, honey lemon salmon with thyme, or these smoked paprika shrimp
• for something really simple – I love this one with some runny poached or sunny-side up eggs!

Non-starchy veggie ideas:

• sautéed leafy greens, like spinach, swiss chard, or kale
• brussels sprouts – you could try these roasted brussels with blue cheese, or these sautéed shredded brussels!
• broccoli or broccolini – like this balsamic roasted broccoli, or this roasted broccolini + kale with honey
• a simple green salad – like this kale apple walnut salad or this massaged avocado kale salad
• these simple pan-fried oyster mushrooms

Want more simple, healthy recipes?

Grab our free Top Recipes eBook, which includes15 of our most loved recipes in an easy to download format.

• Roasted Japanese Sweet Potatoes With Miso Maple Tahini
• Maple-Roasted Delicata Squash With Goat Cheese
• Roasted Acorn Squash With Sage Butter
• Maple-Roasted Carrots With Harissa Yogurt

Did you give thisRoasted Sweet Potato & Carrots Recipea try? Let me know by leaving a comment and recipe rating below!

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Servings: 4

5 from 29 votes

• 1 large sweet potato (or 2 smaller ones)
• 1 pound carrots, peeled
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 Tbsp maple syrup
• 2 tsp thyme
• 1 tsp rosemary
• 1 tsp cinnamon
• Salt, to taste

• Preheat oven to 400F.

• Cut sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces. Place in a large baking dish.

• Add minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish. Toss everything together so that the veggies are well-coated in the oil, syrup, and spices.

• Place the baking dish in the oven for 35-40 minutes, tossing them halfway through. The veggies should be lightly browned and caramelized and easily pierced with a fork.

• Remove from oven + serve hot!

*LEFTOVERS:

• Leftovers of this recipe will keep in an airtight container in the fridge for 3-5 days.
• Leftovers can be reheated in the microwave or oven. They heat up quite well, with little compromise on texture!

*INGREDIENT SWAPS:

• I used the classic orange sweet potato here, but you could use Japanese sweet potatoes too. When I made this recipe, I thought that it would taste fantastic with butternut squash too… so feel free to make that swap if you so please!
• I used dried rosemary, but you could use fresh
• Similarly, I used dried thyme for this recipe – the fresh thyme was purely for photographic purposes. You could use either!

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Cuisine: American

Keyword: carrots, cinnamon, maple syrup, rosemary, sweet potatoes, thyme

Author: Carrie Walder