Description
Explore a simple yet delicious recipe for Roasted Sweet Potatoes & Carrots from Walder Wellness, RD. Perfect for a healthy side dish.
Ingredients
Scale
- 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 1 pound carrots (about 4–5 medium), peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1/2 teaspoon dried rosemary or thyme
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Prepare the vegetables: Peel and cut the sweet potatoes and carrots into uniform 1-inch cubes or pieces.
- 3. Toss with oil and seasonings: In a large bowl, combine the cubed sweet potatoes and carrots. Drizzle with olive oil and sprinkle with salt, pepper, and optional dried herbs. Toss until evenly seasoned.
- 4. Spread onto a baking sheet: Arrange the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding.
- 5. Roast the vegetables: Place in the preheated oven for 25-35 minutes, flipping halfway through, until tender and browned.
- 6. Serve hot: Transfer to a serving dish and enjoy.
Notes
Store completely cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes for best texture, or gently in a skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150-200 (per serving, varies based on exact quantity and oil used)
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g