Easy roasted sweet potatoes and carrots

If you’re looking for a no-fuss way to bring more flavor to your dinner table, these roasted sweet potatoes and carrots are an easy win. This side dish is simple to throw together, even on a busy night—and it always disappears fast at our house. My husband especially loves it. Anytime I make these, he goes back for seconds without even waiting for the main dish.

While classic roasted potatoes are always a favorite, swapping in sweet potatoes and carrots gives you a little extra color and natural sweetness. Tossed with garlic, maple syrup, and herbs, they come out perfectly caramelized and full of flavor with very little hands-on time.

Why Carrots and Sweet Potatoes Make a Great Combo

There’s a good reason these two veggies work so well together in this roasted potatoes recipe. Not only do they roast beautifully and soak up flavor, but they also bring some solid nutritional benefits to the table.

Sweet potatoes are packed with fiber, vitamin A (hello, eye health), and antioxidants. They’re naturally sweet, which means you don’t need to add much sugar or syrup to get that caramelized, comforting taste.

Carrots bring a similar sweetness and are rich in beta carotene, vitamin K1, and potassium. They’re also super affordable and easy to keep on hand, whether you buy them fresh or in bulk.

Together, they create a side dish that’s colorful, flavorful, and good for you—without tasting like it’s trying to be “healthy.”

Ingredients Needed & Possible Substitutions

Here’s everything you’ll need to make these roasted sweet potatoes and carrots:

• 1 large sweet potato (or 2 smaller ones) – peeled or unpeeled, up to you
• 1 pound carrots – peeled and cut into chunks
• 4 cloves garlic – fresh is best, but 1 tsp garlic powder works in a pinch
• 1/4 cup olive oil – avocado oil also works if that’s what you have
• 2 Tbsp maple syrup – honey is a good substitute if needed
• 2 tsp thyme – dried thyme or fresh
• 1 tsp rosemary – dried or fresh, both give great flavor
• 1 tsp cinnamon – adds a subtle warmth; you can skip it if you’re not a fan
• Salt, to taste – flaky or fine, just don’t forget it

Tip: You can add red onions or even parsnips if you have extra veggies to use up. The base recipe is flexible and forgiving.

Step-by-Step: How to Roast Sweet Potatoes & Carrots

1. Preheat your oven to 400°F.
This is the sweet spot for roasting. It gives the veggies enough time to soften inside while getting those golden, crispy edges.

2. Cut the sweet potatoes and carrots.
Aim for chunks around 3/4 to 1 inch thick so they roast evenly. If they’re too thin, they’ll get mushy.

3. Add everything to a baking dish.
Throw in your chopped veggies, then add the garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt. Toss until everything is coated.

4. Roast for 35–40 minutes.
Give them a stir about halfway through. You’ll know they’re done when they’re fork-tender and starting to caramelize on the edges.

5. Serve hot.
They’re best straight out of the oven, warm and flavorful.

Queen of Roast: Pro Tips 👑

1. Cut evenly
Keep those carrot and sweet potato chunks about the same size (around ¾ to 1 inch). This helps everything cook evenly and finish at the same time.

2. Don’t crowd the pan
Spread the veggies out in a single layer. If they’re piled up, they’ll steam instead of roast. Use a large sheet pan if needed.

3. Use real maple syrup
It makes a difference. The natural sugars caramelize beautifully and bring out the sweetness in both the carrots and the potatoes.

4. Toss well
Get in there and coat everything evenly with the oil, syrup, and spices. This helps every bite come out flavorful and golden.

5. Roast hot and hands-off
Stick to 400°F and try not to open the oven too much. The high heat helps with browning and keeps the veggies from drying out.

What to Serve This Recipe With

This side dish is super versatile. Here are a few easy meal ideas:

• With roasted chicken or baked salmon – the sweetness balances out the savory main
• Next to rice and lentils – for a comforting, filling vegetarian dinner
• Tucked in a grain bowl – add quinoa, greens, and tahini dressing for a quick lunch
• On a holiday table – great with turkey, brisket, or whatever you’re serving

You really can’t go wrong. These roasted potatoes (with a twist) play nice with almost anything.

Want More Simple, Healthy Recipes?

If this recipe hit the spot, here are a few more easy and flavorful dishes to try next:

• Roasted Beets and Sweet Potatoes – earthy, sweet, and full of color
• Garlic and Herb Roast Chicken – perfect for pairing with any roasted veggie
• Ranch Roasted Sweet Potatoes – a fun twist with bold, tangy flavor

They’re all weeknight-friendly and built around real, wholesome ingredients. Nothing complicated—just good food that works.

How to Store Leftovers

Got leftovers? Great—these roasted sweet potatoes and carrots reheat beautifully.

Fridge:
Let them cool completely, then store in an airtight container in the fridge for up to 4 days. They make a great addition to lunches, grain bowls, or quick dinners.

Reheating Tips:

• Oven: Reheat at 375°F for about 10–15 minutes to bring back that crisp edge.
• Microwave: Works fine if you’re in a hurry. Just know they’ll be softer and less crisp.
• Skillet: Heat a little oil in a pan and warm them over medium heat for a few minutes. This gives you crispy bits without using the oven.

Freezing isn’t ideal for this one. The texture of roasted carrots and sweet potatoes tends to get mushy once thawed, so it’s best to enjoy them fresh or within a few days.

FAQ : Roasted Sweet Potatoes And Carrots

These roasted sweet potatoes and carrots are proof that a few basic ingredients can go a long way. Whether you’re serving them with a weeknight dinner or adding them to your holiday table, they’re easy, flavorful, and always a hit. Save this one—you’ll want to make it again.