If you’re looking for the easiest, most dependable vegetable side dish for weeknights and holiday dinners, Roasted Sweet Potatoes and Carrots is the one I reach for all year long. This simple recipe delivers caramelized edges, warm fall flavor, and a naturally sweet taste everyone loves. Even better, everything roasts evenly when cut the right way, and the honey-maple seasoning gives it that gorgeous golden finish.
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Whether you’re planning Thanksgiving, prepping meals, or just need a quick veggie dish, this recipe truly never fails.
Table of contents
⭐ Why You’ll Love Roasted Sweet Potatoes and Carrots
- Naturally sweet with warm caramelized edges
- Easy to customize with sweet, smoky, or savory flavors
- Just a handful of ingredients
- Ready in about 30 minutes
- Perfect for Thanksgiving and holiday dinners
- Family-friendly and meal-prep friendly
🥕 How to Cut the Veggies
Cutting your vegetables to the right size makes a huge difference. With consistent sizing, your sweet potatoes and carrots roast evenly and develop rich color and flavor.
Carrots
- Slice carrots into ½-inch thick pieces.
- A diagonal (bias) cut gives you even slices and a pretty presentation.
- If carrots are very thick, slice them lengthwise first, then cut into ½-inch pieces.
- Slightly smaller carrot pieces help them finish at the same time as the sweet potatoes.
Sweet Potatoes
- Cube sweet potatoes into 1-inch pieces for the best texture.
- Uniform size matters more than perfect shape.
- Avoid tiny pieces that burn quickly and huge chunks that stay firm in the center.
🍯 Flavoring Roasted Sweet Potatoes and Carrots
Adding both honey and maple syrup encourages caramelization and creates a warm, lightly sweet glaze that pairs beautifully with fall meals. Cinnamon brings a cozy flavor, while smoked paprika adds a savory twist. Both versions taste RIDICULICIOUS.
🍠 Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 4–5 carrots, peeled and sliced into ½-inch diagonal pieces
- 2–3 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 Tbsp honey
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cinnamon or smoked paprika
- Optional: rosemary, thyme, crushed red pepper, balsamic glaze
🔥 How to Make Roasted Sweet Potatoes and Carrots
- Preheat oven to 425°F and line a baking sheet with parchment.
- Cut vegetables into the recommended sizes for even roasting.
- Toss with olive oil, honey, maple syrup, salt, pepper, and your flavor seasonings.
- Spread vegetables into a single layer on your baking sheet.
- Roast for 28–32 minutes, tossing halfway through until tender and caramelized.
- Finish with fresh herbs or a drizzle of balsamic if desired.
✨ Variations
Savory Herb Roasted Sweet Potatoes and Carrots
Garlic powder, rosemary, thyme, and olive oil.
Spicy Honey Roasted Sweet Potatoes and Carrots
Cinnamon + honey + crushed red pepper.
Smoky Maple Roasted Sweet Potatoes and Carrots
Smoked paprika + maple syrup.
❓ Roasted Sweet Potatoes and Carrots FAQ
Can I prep Roasted Sweet Potatoes and Carrots ahead of time?
Yes, prep up to 24 hours ahead. Keep vegetables stored separately and season right before roasting.
Can I double This Recipe
Absolutely. Use two sheet pans so everything stays in a single layer and roasts properly.
Do leftovers of Roasted Sweet Potatoes and Carrots reheat well?
Yes! Reheat in a hot skillet or air fryer for the best caramelized edges.
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Roasted Sweet Potatoes and Carrots
Ingredients
Instructions
- Preheat oven to 425°F.
- Cut sweet potatoes into 1-inch cubes and carrots into ½-inch slices.
- Toss with olive oil, maple syrup, honey, salt, pepper, and spices.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast 28–32 minutes, tossing halfway.
- Add herbs or balsamic before serving.
Notes
- Keep carrot pieces slightly smaller than sweet potatoes for even roasting.
- Do not overcrowd the pan; use two pans if doubling.
- Honey + maple = perfect caramelization.