Looking for a healthy side dish that’s equal parts cozy, sweet, and spicy? This roasted sweet potatoes with carrots recipe is a must-try. It’s made with a handful of pantry staples to create caramelized, herb-infused vegetables bursting with flavor. Unlike traditional honey glazed veggie recipes, this version keeps it wholesome and low in calories and saturated fat, without sacrificing taste. Whether you’re planning a holiday menu or a weeknight dinner, these sweet and spiced roasted vegetables fits right in.
Why you’ll love these spiced roasted vegetables
- Sweet, spicy & herby: A flavor-packed combination of honey, smoked paprika, rosemary, thyme, and red pepper flakes.
- Healthy & low-calorie: Naturally sweetened (we use just 1 spoon of honey) and roasted with minimal oil, it’s light yet satisfying.
- Made with real ingredients: No ultra-processed foods, just simple pantry staples and fresh herbs.
- One pan, easy cleanup (like roasted Brussels sprouts and oven roasted carrots and beans recipe): Everything goes on a single sheet pan for effortless cooking.
- Perfect for any meal: Works as a weeknight side, holiday dish, or meal prep veggie.
- Customizable & flexible: Easily make it vegan or add other root vegetables you have on hand.
- Crispy edges, caramelized centers: Roasting brings out the natural sweetness and enhances texture.
Recipe video
Let’s look at what you need and how to make these honey roasted veggies.
Ingredients
- Vegetables: I’ve used purple sweet potatoes and carrots. Any type of sweet potatoes or other root vegetables can be used in this recipe.
- Spices:
- smoked paprika for the smoky flavor
- red pepper flakes and black pepper for the heat
- onion and garlic powder for added flavor
- Herbs: I’ve used dried thyme and fresh rosemary. You can use whatever dried herb you have on hand.
- Honey: As I mentioned above, we need only 1 spoon, since roasting brings out the natural sweetness of carrots and sweet potatoes.
- Olive oil for roasting.
How to roast sweet potatoes and carrots
(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)
Mediterranean seasoning
Chop the vegetables into batons.
Preheat the oven to 200°C/390°F.
Mix up the seasoning in a small bowl: onion and garlic powder, dried thyme, chopped fresh rosemary, red chili flakes, black pepper, smoked paprika, salt, honey and olive oil.
Add the seasoning to the chopped veggies. Toss until they are coated with the seasoning.
Roast the sweet potatoes and carrots
Brush a sheet pan with oil. Spread out the seasoned vegetables in a single layer.
Place in the oven and roast for 15 minutes.
After 15 minutes, toss the vegetables. Return the tray back to the oven ensuring they are spread out again in a single layer.
Roast for 12 to 15 minutes more until the vegetables are cooked to your preference.
Variations
Sweet potatoes: They turn out soft and fluffy (my personal preference). If you like them crisp, chop them into thinner batons (about ¼-inch thick) before roasting.
Other root vegetables: You can also add other root vegetables like beets, radishes, turnips and onions.
Herbs: Play around with different combinations of dried herbs like sage, oregano, basil or Italian seasoning.
Spices: Swap smoked paprika with the sweet one, or cayenne pepper for chili flakes for variation.
Vegan option: Substitute honey with brown sugar or maple syrup.
What to serve with roasted carrots and sweet potatoes
Poultry
- Baked thin-sliced chicken breasts
- Easy baked panko crusted chicken
- Chipotle sandwich
- Garlic parmesan chicken skewers
Seafood
- Almond crusted salmon
- Baked Mediterranean salmon
- Lemon garlic prawns and peppers
- Lemon mustard baked fish
Plant-Based Proteins
Pasta
Sauces & Dips
More recipes for roasted vegetables
Oven Roasted Sweet Potatoes and Carrots Recipe
Equipment
Ingredients
- 2 sweet potatoes medium sized
- 2 carrots large
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon fresh rosemary (or ¼ teaspoon dried)
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
- Preheat the oven to 200°C/390°F.
- Chop 2 sweet potatoes and 2 carrots into batons.
Prepare Mediterranean seasoning
- Mix up the seasoning in a small bowl: 2 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon salt, ½ teaspoon red pepper flakes, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ¾ teaspoon onion powder, ¾ teaspoon garlic powder, ½ teaspoon dried thyme and ½ teaspoon fresh rosemary.
- Add the seasoning to the chopped veggies. Toss until they are coated with the seasoning.
Roast the sweet potatoes and carrots
- Brush a sheet pan with oil. Spread out the seasoned vegetables in a single layer.
- Place in the oven and roast for 15 minutes.
- After 15 minutes, toss the vegetables and spread them out again in a single layer.
- Roast for 12 to 15 minutes more until the vegetables are cooked to your preference.
- Serve with lemon slices and a sprinkling of fresh herbs.
- You can also serve these roasted veggies with any of the dips listed in the post above.
Video
Notes
- Cut vegetables evenly: Keep sweet potatoes and carrots roughly the same size to ensure even roasting and prevent burning or undercooking.
- Crispy sweet potato fries: This recipe gives soft and fluffy sweet potatoes. You can use the same recipe to make them crisp: just chop them into thinner batons (about ¼-inch thick) before roasting.
- Don’t overcrowd the pan: Spread veggies in a single layer with space in between. Overcrowding steams them instead of caramelizing.
- Use parchment paper: For easy cleanup and to prevent sticking without extra oil.
- Toss well before roasting: Mix the veggies thoroughly with the seasoning to coat each piece for balanced flavor and even browning.
- Flip halfway through: Turn the vegetables once during baking to ensure crisp edges and even caramelization.
- Adjust spice level to taste: Red pepper flakes add heat — feel free to reduce or omit for a milder version, or bump it up for more kick!
- Try maple syrup for a vegan version: It brings a similar depth and sweetness to the dish while keeping it plant-based.
- Fresh herbs after roasting (optional): Sprinkle extra fresh rosemary or parsley before serving for a pop of color and freshness.
- Make it ahead: Roast the vegetables up to 2 days in advance and reheat in the oven or air fryer for crispiness.
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