Why You’ll Love This Recipe
- Easy to Prepare: With minimal ingredients and straightforward steps, this recipe is perfect for both beginners and seasoned cooks.
- Nutrient-Rich: Sweet potatoes and carrots are excellent sources of fiber, vitamins, and antioxidants, contributing to a healthy diet.
- Versatile Side Dish: Ideal for holiday feasts or simple weeknight dinners, it complements a variety of main courses.
- Delicious Flavor Combination: The mix of sweet and savory seasonings enhances the natural flavors of the vegetables, making each bite irresistible.
Ingredients
- 1 large sweet potato (or 2 smaller ones)
- 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set the oven to 400°F (200°C).
- Prepare Vegetables: Wash and dry the sweet potatoes and carrots. Peel the carrots if desired. Cut both the sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces.
- Season Vegetables: In a large baking dish, combine the chopped vegetables with minced garlic, olive oil, maple syrup, cinnamon, thyme, rosemary, and salt. Toss until the vegetables are evenly coated.
- Roast: Place the baking dish in the preheated oven and roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Serve: Remove from the oven and serve warm.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Variations
- Add Other Vegetables: Incorporate butternut squash or parsnips for added variety.
- Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
- Herb Substitutions: Fresh herbs like rosemary or thyme can be used instead of dried for a more robust flavor.
Storage/Reheating
- Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. Alternatively, microwave on high for 2-3 minutes, stirring halfway.
FAQs
How do I prevent the vegetables from becoming too soft?
Ensure that the pieces are cut uniformly and avoid overcrowding the baking dish to allow for even roasting.
Can I use honey instead of maple syrup?
Yes, honey can be used as a substitute for maple syrup in equal amounts.
Is it necessary to peel the sweet potatoes?
No, the skin is edible and contains additional nutrients. Just be sure to wash them thoroughly.
Can I prepare this dish in advance?
Yes, you can chop the vegetables and mix them with the seasonings ahead of time. Store them in the refrigerator and roast when ready.
What main courses pair well with this side dish?
This dish complements roasted meats, grilled fish, or plant-based proteins like tofu or tempeh.
How can I make this dish oil-free?
You can substitute the olive oil with vegetable broth to coat the vegetables, though they may be less crispy.
Can I freeze the leftovers?
It’s not recommended, as the texture of the vegetables may become mushy upon thawing.
What other seasonings can I use?
Feel free to experiment with spices like cumin, nutmeg, or ginger to suit your taste preferences.
How do I know when the vegetables are done?
The vegetables are done when they are fork-tender and have a caramelized exterior.
Can I add nuts or seeds for extra crunch?
Yes, adding toasted pecans or pumpkin seeds can provide a delightful crunch to the dish.
Conclusion
This roasted sweet potatoes and carrots recipe is a delightful blend of sweet and savory flavors, perfect for any occasion. Its simplicity and nutritional benefits make it a go-to side dish that you’ll want to prepare again and again.
Roasted sweet potatoes and carrots
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This roasted sweet potatoes and carrots recipe features the natural sweetness of root vegetables enhanced with maple syrup, cinnamon, rosemary, and thyme. Vegan, gluten-free, and easy to prepare, this dish is a nutrient-rich and flavorful side that’s perfect for holidays or weeknight dinners.
Ingredients
- 1 large sweet potato (or 2 smaller ones)
- 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 Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: Wash, dry, and cut the sweet potatoes and carrots into 3/4-inch to 1-inch pieces. Peel the carrots if desired.
- Season Vegetables: In a large baking dish, toss the vegetables with minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt until evenly coated.
- Roast: Bake in the preheated oven for 35-40 minutes, stirring halfway through, until tender and lightly browned.
- Serve: Remove from the oven and serve warm as a delicious side dish.
Notes
- Vegetable Variety: Add butternut squash or parsnips for a twist.
- Spice Option: A dash of cayenne or smoked paprika can bring a spicy kick.
- Fresh Herbs: Substitute dried herbs with fresh rosemary or thyme for a more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
