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–+ servings
An overhead shot of roasted orange vegetables with toddler's hand reaching for one.
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5 from 3 votes

Roasted Sweet Potatoes and Carrots

By: Min Kwon | MJ and Hungryman
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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Equipment

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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