Roasted sweet potatoes and carrots come together in this easy, flavorful side dish that’s both wholesome and delicious. Seasoned simply with smoked paprika, thyme, black pepper, and salt, these tender vegetables develop an earthy aroma as they roast. It’s versatile enough for any occasion, from quick weeknight dinners to festive holiday gatherings. Pair it with roasted chicken, grilled meats, or a hearty grain bowl for a nourishing meal that’s full of color and nutrition. With minimal prep and maximum flavor, these oven-roasted sweet potatoes and carrots make it easy to add a touch of warmth and seasonal goodness to your table.
Ingredients:
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- ¼ teaspoon smoked paprika
- 2-4 large carrots
- 2 medium sweet potatoes
- 2 teaspoons minced garlic
- 2 tablespoons avocado or extra virgin olive oil
- fresh parsley, optional (for garnish)
How to make roasted sweet potatoes and carrots
Equipment:
9×13-inch baking dish, rimmed baking sheet, or a cast-iron pan
Directions:
Preheat oven to 425℉ In a small bowl, mix salt, pepper, thyme, and smoked paprika; set aside.
Peel and cut carrots and sweet potatoes into similarly sized pieces, about ¾ inch thick, so they cook evenly. Place on the baking sheet.
Drizzle vegetables with oil, add minced garlic, and toss to coat. Sprinkle the seasoning mix over the vegetables and toss to coat.
Bake for 30-40 minutes, stirring vegetables as needed, about every 10 minutes, until vegetables are tender when poked with a fork.
Garnish with chopped fresh parsley, optional. Best served right away.
To reheat as leftovers, place on a baking sheet and bake in a preheated oven at 350℉ for 10-15 minutes, or until the desired temperature is reached.
FAQ’s
- How do I store roasted sweet potatoes & carrots? Store leftovers in an airtight container in the refrigerator for four to five days.
- Can I use regular paprika instead of smoked paprika? Yes, you can use regular paprika, but it will change the taste, removing that smoky flavor.
- How do I reheat this recipe? You can reheat these for 5-10 minutes in an oven, toaster oven, or air fryer until warm.
- Can it be frozen? Yes, you can freeze this recipe, but the vegetables may be softer. Thaw and reheat in an oven, toaster oven, or air fryer for about 5-10 minutes.
Notes
- You can line your baking dish with parchment paper for easier clean up, but vegetables may not get as crispy.
- Onion works well in this recipe. I like to cut one small onion into wedges and add that in. I also put a whole head of garlic cloves in instead of the minced garlic sometimes. I really enjoy that, but some people don’t like whole cloves of garlic so I put minced in the recipe.
- Smoked paprika adds depth and makes this recipe more savory, but regular paprika can be used as a substitute.
- Sweet potatoes and carrots can be peeled and chopped the day before, stored in an airtight container or bag.
More cozy vegetable dishes
- Spicy Corn Maque Choux
- French Green Bean and Mushroom Casserole
- Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
Equipment
- Sheet pan/baking pan
Ingredients
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- ¼ teaspoon smoked paprika
- 2-4 large carrots
- 2 medium sweet potatoes
- 2 teaspoons minced garlic
- 2 tablespoons avocado or extra virgin olive oil
- fresh parsley optional (for garnish)
Instructions
- Preheat oven to 425℉
- In a small bowl, mix salt, pepper, thyme, and smoked paprika; set aside.
- Peel and cut carrots and sweet potatoes into similarly sized pieces, about ¾ inch thick, so they cook evenly. Place on the baking sheet.
- Drizzle vegetables with oil, add minced garlic, and toss to coat.
- Sprinkle the seasoning mix over the vegetables and toss to coat.
- Bake for 30-40 minutes, stirring vegetables as needed, about every 10 minutes, until vegetables are tender when poked with a fork.
- Garnish with chopped fresh parsley, optional.
- Best served right away.
- To reheat as leftovers, place on a baking sheet and bake in a preheated oven at 350℉ for 10-15 minutes, or until the desired temperature is reached
Notes
- You can line your baking dish with parchment paper for easier clean up, but vegetables may not get as crispy.
- Onion works well in this recipe. I like to cut one small onion into wedges and add that in. I also put a whole head of garlic cloves in instead of the minced garlic sometimes. I really enjoy that, but some people don’t like whole cloves of garlic so I put minced in the recipe.
- Smoked paprika adds depth and makes this recipe more savory, but regular paprika can be used as a substitute.
- Sweet potatoes and carrots can be peeled and chopped the day before, stored in an airtight container or bag.
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