Description
A delightful recipe for roasted sweet potatoes and carrots that brings out their natural sweetness and flavor.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cubed sweet potatoes and sliced carrots.
- Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and thyme.
- Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- For extra flavor, add a pinch of cayenne pepper.
- These can be served as a side dish or a main vegetarian dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg