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healthy Sweet Potato Carrot

healthy Sweet Potato Carrot

This healthy sweet potato and carrot dish is packed with nutrients, flavor, and versatility, whether roasted, mashed, or blended into a soup. With simple ingredients and customizable options, it’s a wholesome, delicious addition to any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato or 2 smaller ones
  • 1 pound carrots peeled
  • 4 cloves of garlic minced
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 2 teaspoons thyme
  • 1 teaspoon rosemary
  • 1 teaspoon cinnamon
  • Salt to taste

Method
 

  1. Preheat the oven to 400°F.
  2. Cut the sweet potatoes and carrots into approximately ¾-inch to 1-inch pieces and place them in a large baking dish.
  3. Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the dish. Toss everything together until the vegetables are evenly coated with the oil, syrup, and spices.
  4. Bake for 35-40 minutes, stirring halfway through. The vegetables should be lightly browned, caramelized, and fork-tender.
  5. Remove from the oven and serve hot!

Notes

Leftovers:
Store any leftovers in an airtight container in the refrigerator for 3-5 days.
They can be reheated in the microwave or oven and warm up well with minimal change in texture.
Ingredient Swaps:
This recipe uses classic orange sweet potatoes, but Japanese sweet potatoes work as well. I also think butternut squash would be a delicious substitute if you'd like to switch things up!
I used dried rosemary, but fresh can be used instead.
Likewise, I used dried thyme for this recipe—fresh thyme was only for presentation. Either option works!