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Roasted Sweet Potatoes and Carrots

Savor the natural sweetness of roasted sweet potatoes and carrots, balanced with the richness of maple syrup and a medley of savory herbs.

  • Total Time: PT42M
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1 pound sweet potatoes (Garnet or Jewel varietals, orange flesh) peeled
  • 1 pound medium carrots peeled
  • 1 ½ tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon kosher salt
  • ¾ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ to ½ teaspoon ground or grated nutmeg
  • Minced flat-leaf parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400 degrees F, with one oven rack positioned in the center position and one rack in the bottom position. Lightly coat a large baking sheet with cooking spray.
  2. Cut the peeled sweet potatoes and carrots into ¾- to 1-inch pieces. Transfer to a bowl. Add the olive oil, maple syrup, salt, thyme, rosemary and nutmeg. Toss to coat thoroughly.
  3. Transfer the vegetables to the prepared baking sheet and arrange them in a single layer. Take care not to crowd them.
  4. Place the baking sheet on the center rack of the oven. Roast the vegetables for 20 minutes. Gently stir the vegetables, then re-arrange in a single layer.
  5. Return the baking sheet to the oven, on the bottom rack. Roast until the vegetables are tender when pierced with a fork and browning on the underside, about 10 to 12 minutes.
  • Author: Chef Olivier
  • Prep Time: PT10M
  • Cook Time: PT32M
  • Method: Side Dishes
  • Cuisine: American