Oven Roasted Sweet Potatoes and Carrots Recipe
This sweet and spicy roasted sweet potatoes with carrots is tossed with honey, smoked paprika, rosemary and thyme for a healthy, low-calorie side dish that’s perfect for holidays or everyday meals.
Author: Sheeba
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.
Nutrition Facts
Oven Roasted Sweet Potatoes and Carrots Recipe
Amount per Serving
Calories
182.4
% Daily Value*
Fat
7.2
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
5.1
g
Sodium
669.8
mg
29
%
Potassium
504.9
mg
14
%
Carbohydrates
28.3
g
9
%
Fiber
4.6
g
19
%
Sugar
7.7
g
9
%
Protein
2.3
g
5
%
Vitamin A
21330.4
IU
427
%
Vitamin C
4.7
mg
6
%
Calcium
51.3
mg
5
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.