Tender and seasoned to perfection, these rich root veggies are perfect for any occasion!
Whether I’m making a big holiday meal or whipping up a weeknight supper for my housemate and me, these sweet potatoes and carrots are a great go-to. Since these root veggies are available all year round, I’ve made them for any and every event from summertime picnics to Christmas dinners. They’re roasted until golden brown and tender, then seasoned with cinnamon, cayenne, garlic, onion, and parsley. Talk about a wholesome harmony of flavors!
While I like to expand upon this recipe, it stands strong on its own, and takes less than an hour to make. The hardest part for me is chopping the veggies evenly, since sweet potatoes sometimes grow into gnarly shapes. For this reason, it helps to have the sharpest knife possible. Once you’ve got the technique down, the rest is a breeze.
Are Roasted Sweet Potatoes and Carrots Healthy?
Not only are these veggies flavorful, they’re super healthy, too. Both orange sweet potatoes and carrots are rich in beta-carotene, which turns into vitamin A in the body. Plus, the whole dish is full of fiber, which is great for supporting a healthy gut. With no added preservatives, sugars, or gluten, this side is perfect for most diets. It’s also one hundred percent vegan.
The Ultimate Root Veggie Roast
Carrots and sweet potatoes are great on their own, but I have a special blend in my cookbook that takes this side dish to the next level. I add chopped white onion, three to four garlic cloves, one pound of chopped red potatoes, and one pound of chopped beets.
That’s right: your whole roast is going to turn a pleasant pinkish purple… and that’s not even the best part! Beets are full of nutrients that make this dish even healthier than it already was. Overall, this is a dish that I love to make when I need to get grounded in my body and cozy with my soul. I hope you enjoy it as much as I do.
FAQs & Tips
In an airtight refrigerated container, roasted carrots and sweet potatoes will last for up to 4 days. Feel free to eat them cold or reheat in the oven at 350°F for 10 to 15 minutes.
Most chefs only do this if they’re making sweet potato fries, in order to crisp them up. They’ll cut the sweet potato into slices and then soak them in water for 30 minutes before patting them dry to cook, which draws out excess starch and sugar. This step isn’t really necessary here, but you’re more than welcome to experiment to your liking.
Other than the optional step I mentioned above, it’s also important not to overcrowd the pan. Ensure that your carrots and sweet potatoes are evenly distributed so they’re thoroughly cooked and well-crisped. You can also turn the oven to “broil” during the last 5 to 7 minutes of cooking for extra char if you fancy.
Serving Suggestions
Aside from my “Ultimate Veggie Roast,” I recommend pairing this dish as is with Salmon Burgers, Falafel Burgers (for my fellow plant peeps), or Honey-Garlic Chicken. Serve with a gracious green like Wilted Spinach and you’ve got a meal fit for a king, queen, or any other royal!
Roasted Sweet Potatoes and Carrots
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet potatoes peeled
- 1 pound carrots peeled
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Kosher salt to taste
- Fresh parsley chopped, for garnish
Instructions
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Preheat your oven to 400°F. Cut the sweet potatoes and carrots into 1-inch pieces.
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In a small bowl, mix together the salt, black pepper, cinnamon, cayenne pepper, onion powder and garlic powder.
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In a large bowl, toss the sweet potatoes and carrots with olive oil, then add seasoning mixture. Coat them evenly, then spread them in a single layer on a baking sheet.
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Roast carrots and sweet potatoes for about 35 minutes, stirring halfway through, until tender and golden. Sprinkle with more salt if needed.
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Serve with fresh chopped parsley on top.
Nutrition
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