Ingredients
1 large sweet potato or 2 smaller ones, cut into 3/4-inch to 1-inch pieces
1 pound carrots, peeled and cut into similar-sized pieces
4 cloves garlic, minced
1/4 cup olive oil
2 tablespoons maple syrup
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat oven to 400–425°F (204–218°C).
2. Combine sweet potatoes and carrots in a large baking dish or sheet pan and toss with garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, salt, and pepper until evenly coated.
3. Arrange the vegetables in a single layer and roast for 35 to 40 minutes, stirring halfway through.
4. Check for tenderness with a fork; the vegetables should be tender yet firm and lightly caramelized.
5. (Optional) Make sage brown butter by melting butter in a skillet, adding sage leaves until crispy, and drizzle over vegetables with flaky sea salt to serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Peel carrots for better texture, leave sweet potato skins on if well-cleaned and preferred.
🔥 Arrange vegetables in a single layer to ensure even roasting.
🍯 Adjust sweetness by modifying the amount of maple syrup or substituting with honey.
- Prep Time: 10–15 minutes
- Roast Time: 35 to 40 minutes
- Cook Time: 35 to 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg