These Roasted Sweet Potatoes and Carrots are perfect to serve at holiday gatherings but easy enough to pair with a simple weeknight dinner as well.
Crisp and tender sweet potatoes and carrots are roasted to perfection to create a quick, easy, and delicious side dish for any meal!
The sweet potatoes have a crisp exterior while becoming soft and tender on the inside while the carrots add a subtle crunch.
The roasting method enhances the natural sweetness of the carrots and sweet potatoes, while the seasonings contribute just the right touch of savory flavor, allowing their natural sweetness to shine through without being overshadowed.
Sweet potatoes, carrots, and onions are roasted together with a blend of spices to create a delicious and easy side dish to pair with your favorite dinners!
Sweet Potatoes: You'll need one large sweet potato or two small ones. Leaving the skin on is up to you.
Carrots: I like to cut the carrots on a diagonal. But you can chop them in to thick coins as well. The carrots should be peeled to prevent the skin from wrinkling.
Onion: Roasted onions are so flavorful and delicious so I highly recommend adding them. Chop them into larger pieces.
Seasoning: I used a blend of garlic powder, onion powder, smoked paprika, oregano, chili flakes, salt, and black. Feel free to switch things up!
See recipe card for quantities.
How to Make This Recipe
This roasted root vegetable recipe is sure to impress. It's sweet, savory, and tastes great as leftovers!
It is the perfect sweet and savory side dish for weeknight dinners, Thanksgiving dinner, or Christmas dinner.
The full written recipe can be found in the recipe card below.
Step 1: Chop the sweet potatoes into ¾-inch to 1-inch pieces. Place in a large baking dish.
Step 2: Peel the carrots and chop them into diagonal pieces. Toss with the sweet potatoes.
Step 3: Dice the onion and add to the baking pan as well.
Step 4: Toss the vegetables in the olive oil and all the seasonings.
Step 5: Put the baking dish in the oven and bake for 40-45 minutes, giving the vegetables a toss halfway through. They should be light brown, caramelized, and easily be pierced with a fork.
Note: Drizzle the finished roasted potatoes and carrots with maple syrup, olive oil, or a sprinkle of chili oil for added flavor.
Substitutions & Variations
This roasted carrot and sweet potato recipe is made simply with minimal ingredients but feel free to switch things up to fit your preferences.
Seasonings: Feel free to switch up the seasonings. Cinnamon, nutmeg, or even chili powder would be great.
Toppings: Drizzle the finished roasted potatoes and carrots with maple syrup, olive oil, or a chili oil.
Herbs: I sprinkled fresh thyme before serving but chives, cilantro, and parsley would be delicious depending on the main dish.
Feel free to serve this vegan side dish with a variety of different mains!
Vegan Lentil Loaf: Serve this roasted carrot and sweet potato side dish alongside a vegan meatloaf.
Vegan Stuffed Peppers: Stuff bell peppers with a mixture of quinoa, black beans, corn, and spices. Roasted carrots and sweet potatoes make a colorful side dish.
Vegan Cauliflower Steaks: Roasted carrots and sweet potatoes complement the flavors of roasted cauliflower steaks. Drizzle with a tahini or lemon-based sauce.
Salad: Create a salad with roasted carrots and sweet potatoes, mixed with cherry tomatoes, cucumber, avocado, and a zesty vinaigrette.
Roasted vegetables are a great addition to your weekly meal prep. They are simple to make, require just a few simple ingredients, and taste great reheated!
Storage: Allow to cool before transferring to an airtight container. Roasted vegetables can typically last in the refrigerator for about 3 to 5 days. If the vegetables look discolored, slimy, or have an unpleasant smell, discard them.
Reheat: Reheat in the oven or air fryer until warmed through-about 6 to 7 minutes.
Freeze: You can freeze roasted vegetables for up to 2 months. However, the texture may change slightly upon thawing.
Tricks & Tips
Spread the vegetables in a single layer on the baking sheet to avoid overcrowding. Overcrowding can lead to steaming rather than roasting, resulting in soggy vegetables.
Stir the vegetables halfway through the roasting time to ensure even cooking and browning on all sides.
Keep an eye on the roasting time as it can vary depending on the size of the vegetables and your own. Once they starting to crisp up and turn golden, they are done!
Add fresh herbs! Sprinkle freshly chopped herbs over the roasted vegetables just before serving for a burst of color and freshness.
Drizzle a small amount of maple syrup over the roasted sweet potatoes and carrots just before serving. Trust me! So good.
Frequently Asked Questions
No, I recommend peeling the carrots but you can leave the skin on the potatoes- just give it a good scrub!
Red bell pepper, broccoli, and cauliflower would be great additions. But I would add them after the first 20 minutes of cooking time as they typically cook a lot faster than root vegetables.
I often serve these roasted carrots and sweet potatoes alongside a vegan meatloaf or cauliflower steaks. They are also delicious on top of salads!
More Side Dish Recipes
Looking for other recipes like this? Try these:
Roasted Sweet Potatoes and Carrots
- 1 large Sweet Potato
- 1 pound Carrots peeled
- 1 medium Yellow Onion
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt see note
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Chili Flakes more to taste
- 1 tablespoon Fresh Thyme for garnish
- Preheat the oven to 400F.
- Chop the sweet potatoes into roughly about ¾-inch to 1-inch pieces. Place in a large baking dish.
- Peel the carrots and chop them into diagonal pieces roughly the same size as the sweet potatoes. Toss into the baking dish.
- Peel and dice the onion into roughly ½ inch- ¾ inch pieces.
- Toss the vegetables in the olive oil and all the seasonings, except the fresh thyme.
- Put the baking dish in the oven and bake for 40-45 minutes, giving the vegetables a toss halfway through. They should be light brown, caramelized, and easily be pierced with a fork.
- Sprinkle with fresh thyme or drizzle with maple syrup, olive oil, or chili oil.
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