These Roasted Sweet Potatoes & Carrots are tender in the center, caramelized on the edges, and warmly spiced so every bite tastes like comfort. With a few pantry staples and my go-to roasting method, you get a colorful side that fits with almost any meal.
Roasted Sweet Potatoes & Carrots (Perfect Every Time)
Equipment
- 1 Large rimmed sheet pan
- 1 Parchment Paper (optional)
- 1 Large bowl
- 1 Spatula
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Roasted Sweet Potatoes & Carrots
- 2 lb sweet potatoes peeled if desired and cut into 1-inch cubes; garnet or jewel recommended; Japanese sweet potatoes work too
- 1 lb carrots peeled and cut into 3/4-inch coins or batons; rainbow carrots are lovely
- 3 tbsp extra-virgin olive oil or avocado oil or melted ghee
- 1.5 tsp kosher salt use 1 tsp if using fine salt
- 0.75 tsp freshly ground black pepper
- 1 tsp smoked paprika swap sweet paprika or chili powder
- 1 tsp garlic powder or 2 minced cloves tossed in at the end of roasting
- 1 tsp dried thyme or 1 tbsp chopped fresh thyme or rosemary
Optional Finish
- 1 tbsp maple syrup or honey; for a glossy finish
- lemon squeeze of lemon for serving, optional
- flaky salt for serving, optional
- fresh parsley chopped; for serving, optional
Instructions
Roasted Sweet Potatoes & Carrots
- Place a large rimmed sheet pan on the center rack and preheat the oven to 425°F (220°C). A hot pan helps jump-start caramelization.
- Peel if you like, then cut sweet potatoes into 1-inch cubes and carrots into 3/4-inch pieces. Similar size means even roasting.
- In a large bowl, toss vegetables with olive oil, salt, pepper, smoked paprika, garlic powder, and thyme until every piece is lightly coated.
- Carefully remove the hot pan, line with parchment if desired, and spread veggies out in a single layer with space between pieces. Crowding causes steaming.
- Roast 15 minutes, then use a spatula to flip and rotate the pan. Roast another 12 to 18 minutes until fork-tender with browned edges.
- If using, drizzle maple syrup over the veggies in the last 3 minutes and toss to glaze. For extra color, broil 1 to 2 minutes, watching closely.
- Taste and adjust salt. Add a squeeze of lemon, a pinch of flaky salt, and parsley. Serve hot.
Notes
Nutrition
Why You’ll Love This Roasted Sweet Potatoes & Carrots
- Deeply caramelized edges with a savory-sweet balance.
- Simple pantry spices and flexible substitutions.
- Hands-off roasting time for easy weeknights or holidays.
- Great leftovers that reheat beautifully.
- Budget-friendly and naturally gluten-free.
Roasted Sweet Potatoes & Carrots Ingredients & Substitutions
- 2 lb sweet potatoes, peeled if desired and cut into 1-inch cubes (use garnet or jewel; Japanese sweet potatoes work too)
- 1 lb carrots, peeled and cut into 3/4-inch coins or batons (rainbow carrots are lovely)
- 3 tbsp extra-virgin olive oil (or avocado oil or melted ghee)
- 1 1/2 tsp kosher salt (use 1 tsp if using fine salt)
- 3/4 tsp freshly ground black pepper
- 1 tsp smoked paprika (swap sweet paprika or chili powder)
- 1 tsp garlic powder (or 2 minced cloves tossed in at the end of roasting)
- 1 tsp dried thyme (or 1 tbsp chopped fresh thyme or rosemary)
- Optional: 1 tbsp maple syrup or honey for a glossy finish
- Optional finish: squeeze of lemon, flaky salt, chopped parsley
Step-by-Step Instructions to Make Roasted Sweet Potatoes & Carrots
Preheat and Preheat the Pan
Place a large rimmed sheet pan on the center rack and preheat the oven to 425°F (220°C). A hot pan helps jump-start caramelization.
Prep and Cut Evenly
Peel if you like, then cut sweet potatoes into 1-inch cubes and carrots into 3/4-inch pieces. Similar size means even roasting.
Season Generously
In a large bowl, toss vegetables with olive oil, salt, pepper, smoked paprika, garlic powder, and thyme until every piece is lightly coated.
Spread on the Hot Pan
Carefully remove the hot pan, line with parchment if desired, and spread veggies out in a single layer with space between pieces. Crowding causes steaming.
Roast to Caramelized Perfection
Roast 15 minutes, then use a spatula to flip and rotate the pan. Roast another 12 to 18 minutes until fork-tender with browned edges.
Optional Sweet Finish
If using, drizzle maple syrup over the veggies in the last 3 minutes and toss to glaze. For extra color, broil 1 to 2 minutes, watching closely.
Finish and Serve
Taste and adjust salt. Add a squeeze of lemon, a pinch of flaky salt, and parsley. Serve hot.
Tips for Success
- Use a preheated sheet pan for better sear.
- Do not overcrowd. Use two pans if needed.
- Dry veggies well after rinsing so oil adheres.
- Cut sizes evenly. Sweet potatoes can be slightly larger than carrots since they cook faster inside.
- Convection helps. If using fan, reduce temp to 400°F and check early.
Variations of Roasted Sweet Potatoes & Carrots
- Maple Cinnamon: Add 1/2 tsp cinnamon and 1 tbsp maple syrup at the end.
- Herby Parmesan: Toss hot veggies with 2 tbsp grated Parmesan and chopped rosemary.
- Chili-Lime: Finish with lime zest, lime juice, and a pinch of chili flakes.
- Curry Spice: Use 1 tsp curry powder plus a pinch of turmeric and cumin.
- Harissa Honey: 1 tsp harissa paste stirred with 1 tbsp honey for a sweet-heat glaze.
- Root Medley: Add parsnips or cubes of butternut squash and increase oil by 1 tsp.
Serving Suggestions: What to Pair with Roasted Sweet Potatoes & Carrots
- Proteins: Roast chicken, baked salmon, pork tenderloin, or grilled sausages.
- Grains: Quinoa, farro, brown rice, or a warm couscous salad.
- Sauces: Lemon-garlic yogurt, tahini sauce, chimichurri, or pesto.
- Greens: Simple arugula salad with lemon vinaigrette or steamed green beans.
- Breakfast Bowl: Top with a jammy egg and avocado for a hearty start.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze on a sheet pan, then transfer to a bag for up to 2 months. Texture softens slightly but still great in bowls or soups.
- Reheat: 425°F for 8 to 10 minutes on a sheet pan, or air fry at 375°F for 5 to 7 minutes. Microwave for quick meals, though edges will soften.
- Repurpose: Toss into salads, grain bowls, tacos, frittatas, or blend into a creamy soup with stock.
Memories Made Around the Table
I started making this on chilly Sunday evenings when friends would pop by hungry after hikes. The roasted sweetness and warm spices turned a simple side into a gathered-around-the-pan moment every time.
FAQs
Do I need to peel the sweet potatoes and carrots? Peeling is optional. I like to peel carrots and leave the sweet potato skin on for extra texture and nutrients. Scrub well if keeping skins.
Why are my veggies soft instead of crispy? Overcrowding or too little heat is usually the cause. Use two pans if needed, preheat the pan, and roast at 425°F.
Can I roast at a different temperature? Yes. 400°F will work with a few extra minutes. At 450°F, watch closely and flip early to prevent scorching.
Can I prep these ahead? Yes. Cut and season up to 24 hours in advance and refrigerate. Roast straight from the fridge, adding 2 to 3 minutes.
What spices pair well besides paprika and thyme? Try cumin and coriander, garam masala, Italian seasoning, or za’atar.
Final Thoughts
With simple ingredients and smart technique, Roasted Sweet Potatoes & Carrots become a vibrant, reliable side you will make on repeat. Prep, toss, roast, and enjoy.