I paired maple syrup, cinnamon, rosemary, and thyme with oven-roasted sweet potatoes and carrots in my Roasted Yams And Carrots recipe to offer a simple, vegan and gluten-free side that invites a closer look.

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I never thought a tray of roasted sweet potatoes and carrots could feel so alive, but this one does. The oven teases out sugars and the edges get a little crisp, and somehow it reminds me of those Honey Roasted Carrots And Sweet Potatoes from my aunt’s table, except simpler and rougher, which I like.

I keep wanting to serve it with big holiday plates cause it behaves like a classic Christmas Turkey Side Dishes pick, yet it’s unexpectedly light enough for weeknight dinners. I promise you, its flavor will make you keep going back for more.

Don’t expect fuss, it kind of does the work for you, and yes you can brag about it.

Ingredients

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Sweet potatoes add creamy sweetness, lots of fiber and vitamin A, keep you full.
Carrots bring earthy crunch, beta carotene for eyes, natural sugars pop when roasted.
Maple syrup gives a deep caramelized sweetness, floral notes and antioxidants too.
Olive oil coats veggies, adds healthy fats and helps develop crisp edges, Yum.
Fresh rosemary smells piney, tiny bitter notes, pairs perfectly with sweet roasted roots.
Thyme is subtle, earthy herb that brightens flavors without stealing the show.
Cinnamon adds warm spice, lifts sweetness and gives cozy autumn vibes to dish.

Ingredient Quantities

1 1/2 lbs sweet potatoes (about 3 medium)

1 lb carrots (about 4 medium)

2 tbsp olive oil

2 tbsp pure maple syrup

1 tsp fresh rosemary, chopped or 1/2 tsp dried

1 tsp fresh thyme leaves or 1/2 tsp dried

1/2 tsp ground cinnamon

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder (optional)

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly brush or spray with a little olive oil.

2. Peel or scrub the sweet potatoes and carrots, then cut both into about 1 inch chunks so the pieces are similar in size for even cooking.

3. In a large bowl whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp chopped fresh rosemary (or 1/2 tsp dried), 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/2 tsp ground cinnamon, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder if you want it.

4. Add the sweet potatoes and carrots to the bowl and toss well until every piece is nicely coated with the oil and maple mixture, scraping the bottom so none gets left behind.

5. Spread the veggies out in a single layer on the prepared sheet, dont pile them up or they’ll steam instead of roast. Use a second sheet if needed.

6. Roast on the middle rack for about 20 minutes, then flip or stir the pieces so they brown evenly. Return to the oven and roast another 10 to 15 minutes until edges are caramelized and a fork pierces the potatoes easily. Total cook time will be roughly 30 to 35 minutes depending on chunk size.

7. If you want extra browning turn the oven to broil for 1 to 2 minutes at the end but watch them closely so they dont burn.

8. Remove from oven, taste and adjust salt or pepper if needed, sprinkle a few extra fresh herb leaves if you have them, and serve warm.

Equipment Needed

1. Oven set to 400°F (200°C)
2. Baking sheet lined with parchment paper or foil, lightly brushed or sprayed with olive oil
3. Large mixing bowl
4. Whisk or fork for mixing
5. Chef’s knife and cutting board
6. Vegetable peeler
7. Measuring spoons (tablespoon and teaspoon)
8. Spatula or tongs for flipping the veggies
9. Oven mitts and a fork to test doneness (or a toothpick)

FAQ

Q: How long and at what temperature should I roast these? A: Roast at 425°F for about 25 to 35 minutes depending on how big you cut them, flipping once halfway. They're done when a fork slides in easily and the edges are nicely caramelized.

Q: What's the best way to cut them so everything cooks evenly? A: Cut sweet potatoes and carrots into similarly sized pieces, about 1/2 inch to 1 inch chunks or 1/4 inch thick rounds. If carrots are thicker than the potatoes they'll take longer, so try to match sizes.

Q: How do I get caramelized edges and not mushy veggies? A: Pat them dry, don't overcrowd the pan, and use a hot baking sheet. The oil and maple syrup help caramelize, flip once so both sides brown. If the pan is crowded they steam and get soggy.

Q: Can I make this ahead and reheat it? A: Yes, cool and store in an airtight container in the fridge up to 4 days. Reheat in a 400°F oven for 10 to 15 minutes or in a skillet to bring back crispness. Microwave will heat fast but makes them limp.

Q: Any easy substitutions or flavor tweaks? A: Use honey instead of maple if you want, swap rosemary or thyme for sage, add a pinch of smoked paprika or a splash of balsamic after roasting, or toss with toasted pecans for crunch.

Q: Can I roast other veggies with these? A: Sure, but group vegetables by similar cook time and size. Denser roots like beets need longer, quick cooks like zucchini should go on later. Keep a single layer so everything crisps up.

Roasted Sweet Potatoes & Carrots Recipe Substitutions and Variations

Sweet potatoes: swap for butternut squash or about 1 1/2 lbs Yukon Gold potatoes. Butternut sweetens and caramelizes similarly, cook time same; Yukon Gold will brown faster, check at 20 minutes, don’t overcook.
Carrots: use parsnips or beets. Parsnips give a nutty sweetness and roast like carrots, beets take a bit longer and will stain pans so line it well.
Olive oil: substitute avocado oil or melted butter. Avocado oil is neutral and holds heat well, butter adds richness but watch for faster browning.
Pure maple syrup: swap with honey, agave, or 2 tbsp packed brown sugar. Honey is closest in texture and flavor, agave is milder, brown sugar will create a nice caramel glaze.

Pro Tips

1. Cut the potatoes and carrots as close to the same size as you can, if your carrots are thicker cut them a little smaller cause they usually take longer to cook.

2. While the oven heats up slide the baking sheet in so it gets hot, tossing the veggies onto a hot pan helps them caramelize faster instead of just steaming.

3. Dont pile them up, give each piece space on the tray. If needed use a second sheet or theyll just soften instead of getting those crisp browned edges.

4. Brighten it at the end with acid and fresh herbs, a squeeze of lemon or a splash of apple cider vinegar cuts the maple sweetness and makes the flavors pop, and if you want extra crisp put them under the broiler for a very short time but watch closely so they dont burn.

Roasted Sweet Potatoes & Carrots Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

186

kcal

Equipment: 1. Oven set to 400°F (200°C)
2. Baking sheet lined with parchment paper or foil, lightly brushed or sprayed with olive oil
3. Large mixing bowl
4. Whisk or fork for mixing
5. Chef’s knife and cutting board
6. Vegetable peeler
7. Measuring spoons (tablespoon and teaspoon)
8. Spatula or tongs for flipping the veggies
9. Oven mitts and a fork to test doneness (or a toothpick)

Ingredients

1 1/2 lbs sweet potatoes (about 3 medium)
1 lb carrots (about 4 medium)
2 tbsp olive oil
2 tbsp pure maple syrup
1 tsp fresh rosemary, chopped or 1/2 tsp dried
1 tsp fresh thyme leaves or 1/2 tsp dried
1/2 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder (optional)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly brush or spray with a little olive oil.
Peel or scrub the sweet potatoes and carrots, then cut both into about 1 inch chunks so the pieces are similar in size for even cooking.
In a large bowl whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp chopped fresh rosemary (or 1/2 tsp dried), 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/2 tsp ground cinnamon, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder if you want it.
Add the sweet potatoes and carrots to the bowl and toss well until every piece is nicely coated with the oil and maple mixture, scraping the bottom so none gets left behind.
Spread the veggies out in a single layer on the prepared sheet, dont pile them up or they'll steam instead of roast. Use a second sheet if needed.
Roast on the middle rack for about 20 minutes, then flip or stir the pieces so they brown evenly. Return to the oven and roast another 10 to 15 minutes until edges are caramelized and a fork pierces the potatoes easily. Total cook time will be roughly 30 to 35 minutes depending on chunk size.
If you want extra browning turn the oven to broil for 1 to 2 minutes at the end but watch them closely so they dont burn.
Remove from oven, taste and adjust salt or pepper if needed, sprinkle a few extra fresh herb leaves if you have them, and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.