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
