Roasted Sweet Potatoes & Carrots: A Cozy, Healthy Delight

Enjoy the delightful harmony of roasted sweet potatoes & carrots, enhanced with maple & cinnamon. A healthy, vegan side dish bursting with flavor.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Sweet Potato Provides a sweet, earthy flavor; can substitute with Japanese sweet potatoes or butternut squash.
2 cups Carrots Adds natural sweetness; baby carrots can be used as an alternative.
4 cloves Garlic, minced Fresh garlic is best for maximum taste.

For the Seasoning

1/4 cup Olive Oil Avocado oil or melted coconut oil can be substituted.
2 Tbsp Maple Syrup Honey can be swapped for a delightful variation.
2 tsp Thyme Fresh thyme elevates the flavor.
1 tsp Rosemary Fresh rosemary can be used for extra intensity.
1 tsp Cinnamon Adjust to taste, or skip for a more savory profile.
Salt To taste, enhances natural flavors.

Equipment

baking dish
cutting board
knife

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Wash sweet potatoes and carrots, then chop into 3/4-inch to 1-inch pieces.
Combine chopped vegetables with minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt in a baking dish. Toss to coat evenly.
Roast in the oven for 35-40 minutes, tossing halfway through for even browning.
Serve hot as a side dish.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 180mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 14000IUVitamin C: 10mgCalcium: 50mgIron: 0.8mg

Notes

Ensure vegetables are cut uniformly for even cooking. Experiment with spices to personal taste.

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