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Roasted Sweet Potatoes & Carrots

A cozy bowl of roasted sweet potatoes and carrots, this dish features crisp exteriors and tender interiors, making it a perfect comfort food for gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes, peeled and diced
  • 3 large carrots, peeled and sliced
Seasoning
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika (optional) For added spice
  • 1 teaspoon garlic powder (optional) For additional flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (about 220°C).
  2. Peel and dice the sweet potatoes into bite-sized cubes and slice the carrots into uniform shapes.
  3. In a large mixing bowl, combine the sweet potatoes and carrots with olive oil, salt, pepper, and optional spices. Toss until evenly coated.
  4. Lay the vegetables out on a baking sheet lined with parchment paper in a single layer.
Cooking
  1. Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through.
  2. The vegetables are done when they are tender and golden brown.
Serving
  1. Remove from the oven and allow to cool for a few minutes. Serve as is or garnish with fresh herbs or a squeeze of lemon.

Notes

Substitutions include butternut squash for sweet potatoes. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 2-3 months. Reheat in the oven or pan-fry for extra crispiness.