Roasted Sweet Potatoes and Carrots
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.
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Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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.
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