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Take your meals to the next level with these roasted sweet potatoes and carrots with caramelized exterior and tender, flavorful interior. This kid-friendly, sweet and savory side dish pairs well with any dish, really!

An overhead shot of roasted orange vegetables with toddler's hand reaching for one.
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Reasons to Love This Recipe

  • Super easy to prepare. Minimal effort for maximum taste
  • A nutritious side dish. Roast a batch and enjoy throughout the week
  • Budget-friendly
  • Perfect for festive holiday dinners as well as everyday meals
  • A great addition to school lunches
  • Kid-friendly – roasting brings out the natural sweetness and when you toss in some delicious spices, it’s a delicious way to make veggies exciting for kids
toddler pushing bowl away

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Ingredients

All the ingredients laid out on a white background.
  • Sweet potatoes – I recommend using orange and red sweet potatoes, like garnet and jewel, as they have a sweeter and creamier texture. But you can use Korean sweet potatoes if you prefer.
  • Carrots – just like with roasted parsnips, look for fresh, firm, medium sized carrots so they will be similar size to the sweet potato pieces.
  • Spices – the combination of garlic powder, cumin, and smoked paprika is unbelievable when tossed with the vegetables.

Step-by-Step Instructions

What the vegetables look like in the pan after roasting.
  1. Prep the vegetables – first peel them. Cut sweet potatoes into 1 inch rounds then cut into half. For larger rounds, you will need to make several cuts. For the carrots, I like to slice them diagonally to create more surface area and more decorative appearance.
  2. Transfer to a large sheet pan and toss really well with olive oil and seasonings. This is hands down my FAVORITE sheet pan. They are super durable and conducts heat efficiently and evenly
  3. Spread out the vegetables in an even layer, without overcrowding. Bake at 400°F for 35-40 minutes, flipping halfway through, until golden brown.

Tips for Success

  • Feel free to leave the skin on for both the sweet potatoes and carrots, if desired, for added texture and nutrition.
  • If you want more caramelized vegetables with crispier edges, don’t line the baking sheet. But if you want easier cleanup and softer vegetables, use parchment paper or a baking mat.
  • Do not overlap the vegetables! Be sure to arrange in a single layer on the baking sheet. Otherwise you will end up with steamed rather than perfectly roasted potatoes and carrots. Although this won’t be a bad thing if preparing as baby finger food.
  • Experiment! Try switching up with different herbs and spices. You can even add some maple syrup, balsamic vinegar, orange juice, or lemon zest!

Serving Suggestions

These roasted root vegetables are a delicious and easy side dish that complements a wide range of meals, whether for special occasions or everyday meals.

Serve alongside protein of choice, such as:

And they are especially tasty with these dishes:

Storage

Roasted vegetables transferred to an airtight container.

Transfer leftover roasted veggies an airtight container and keep in the refrigerator for 4-5 days.

You can microwave or if you want the vegetables to be crispy, reheat in the oven at 350°F for 5 minutes or so. Or you can enjoy cold!

My kids love them straight from the refrigerator, and It makes for an awesome lunch box addition.

More Roasted Vegetable Recipes

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5 from 2 votes

Roasted Sweet Potatoes and Carrots

Take your meals to the next level with these roasted sweet potatoes and carrots with caramelized exterior and tender, flavorful interior. This kid-friendly, sweet and savory side dish pairs well with any dish, really!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
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Ingredients 

  • 1 pound sweet potatoes (2 medium)
  • 1 pound carrots (3-4 medium)
  • 2 tablespoons oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

Instructions 

  • Preheat oven to 400°F. Grease or line a large baking sheet with parchment paper.
  • Prep the vegetables – first peel them. Cut sweet potatoes into 1 inch rounds then cut into half. For larger rounds, you will need to make several cuts. For the carrots, I like to slice them diagonally to create more surface area and more decorative appearance.
  • Transfer to a large sheet pan and toss really well with olive oil and seasonings.
  • Spread out the vegetables in an even layer, without overcrowding. Bake for 35-40 minutes, flipping halfway through, until golden brown.

Notes

  • If you want more caramelized vegetables with crispier edges, don’t line the baking sheet. But if you want easier cleanup and softer vegetables, use parchment paper or a baking mat.
  • Refrigerate leftovers and enjoy within 4-5 days. 

Nutrition

Calories: 209kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Potassium: 760mg | Fiber: 7g | Sugar: 10g | Vitamin A: 35158IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 1mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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