Simple Roasted Sweetpotatoes and Carrots Recipe

April 12, 2024
Last Updated: April 19, 2024
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Recipes

These oven roasted sweetpotatoes and carrots are simple yet flavorful. In just 35 minutes, you’ll have a vibrant, nutritious and flavorful side option for any meal.

roasted sweet potatoes and carrots in white serving dish

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If you need a carrot fries recipe for baby led weaning, look no further.

These oven roasted carrots and sweetpotatoes are absolutely baby-friendly, and perfect for baby led weaning.

They are the perfect sweetpotato recipe for toddlers because they are naturally sweet – with zero added sugars.

roasted carrots and sweet ptoatoes on white bowl with thyme

Like my favorite roasted baby led weaning carrots or crispy air fryer sweetpotato wedges, these roasted vegetables have a few simple ingredients that go a long way.

Roasting carrots and sweetpotatoes provides a natural caramelization, so you don’t need much to make these taste good. The roasted vegetables do it all themselves, so remember this sweetpotato side dish for the future.

We love them as an easy side dish for anything – try them as a side for chicken tenders, burgers, meatballs, salads and more!

Or, add them to this tasty tempeh buddha bowl!

Why We Love Roasted Sweetpotatoes and Carrots

This simple recipe will be one you want to make over and over!

Great for baby led weaning and toddlers – Overall, this is a very family friendly recipe! Carrots and sweetpotatoes are two of my favorite vegetables to serve for baby led weaning, so serving them together is certainly baby and toddler-friendly!
Easy for meal prep – Whether you’re roasting up one of these vegetables for the week, why not roast them together for more flavor and nutrition? It’s also great for any time of year!
Rich in beta-carotene – Both orange vegetables are rich in beta-carotene, the pre-cursor to Vitamin A, and can surely brighten up any meal! Vitamin A helps with immunity, cell growth and eye health.
Great for Thanksgiving dinner or a summer side – These sweetpotatoes and carrots roasted in the oven provide so much versatility for any season. I know we tend to think of roasted sweetpotatoes in the fall months and for holiday dinners, but this is a perfect side dish for summer, too! Make it casual weeknight dinner side or dress it up for a special occasion.
Sweet without the added sugars – The natural sweetness of the vegetables is apparent through the cooking process! No maple syrup necessary, although if you want a sweeter roasted root veggies option, you’ve got to try these roasted brussel sprouts and carrots. This is one of my favorite easy side dishes!
High in fiber and antioxidants – This roasted carrots and sweetpotatoes recipe is a great source of fiber, which is tremendous for gut health, balancing blood sugar, digestion and satiety. Both veggies also offer a slew of antioxidants, which help mitigate inflammation in the body.
Roasted = delicious – If you’ve never roasted carrots and sweetpotatoes together, consider this your invitation. Roasting vegetables helps them do all the work themselves, creating tender sweetpotatoes and carrots. They don’t even need much seasoning as they cook and caramelize. You can also make these in the air fryer if you want them crispier.

roasted sweetpotatoes and carrots on baking sheet

Ingredients Needed

Here’s what you’ll need to make this recipe. In the spring and summer, grab them from your favorite farmers market!

large carrots, peeled and cut lengthwise. You could also use baby carrots but I like having everything the same length!
sweetpotatoes – Medium size is great.
olive oil or avocado oil – I prefer avocado oil for higher heat cooking.
spice blend – I used cumin, cinnamon, garlic powder, salt, pepper and fresh thyme. You could also make your own blend, use kosher salt, a chile spice blend, etc.

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How to Make Roasted Carrots and Sweetpotatoes

Sweetpotatoes are known for their sweet qualities, but they can also take on savory flavors too in this savory side dish.

It all depends on what you pair them with – by the way, here are some ideas for what to eat with sweetpotatoes.

First, you’ll peel your sweetpotatoes and carrots and cut them lengthwise into a “fry” or finger shape.

Then, add them to a large mixing bowl and add in your spices, spreading them around evenly.

cut sweetpotatoes and carrots in teal cutting board before roasting

mixing bowl with cut sweetpotatoes and carrots

Place the sweetpotatoes and carrots on a large baking sheet and bake at 400 degrees F for 30-35 minutes or until golden brown, flipping halfway.

sweetpotatoes and carrots on baking sheet

Finally, garnish with fresh herbs of your choosing (I used fresh thyme) and enjoy!

Some other topping ideas include fresh maple pecans or pistachios, brown sugar seasoning, orange or lemon zest, or a nice yogurt dipping sauce!

HOT TIP

Want to make sweetpotatoes more savory? Change up the spices and add more paprika, chili seasoning, red pepper flakes, garlic, etc.!

FAQ

Can roasted sweetpotatoes be frozen?

Yes, you can freeze this roasted sweetpotatoes recipe for up to 4-6 months. Transfer the cooked and cooled vegetables to a freezer-safe bag or container. In the bag, try to remove as much air as possible. When reheating, thaw in the fridge first to retain the best texture, or thaw in the microwave before enjoying.

How to store oven roasted carrots and sweetpotatoes

After letting the roasted vegetables cool, place them in an airtight container and store in the fridge for up to 3-4 days.

Can I add other root vegetables?

Absolutely! Beets, parsnips or white potatoes would all be delicious.

Can I make these in the air fryer?

Yes! You can follow our recipe for sweetpotato wedges in the air fryer. Cook for 14-17 minutes at 380 degrees, flipping halfway. You’ll likely need to do a few rounds since you want to space them out when cooking.

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4 servings

Simple Roasted Sweetpotatoes and Carrots

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

These oven roasted sweetpotatoes and carrots are simple yet flavorful. In just 35 minutes, you'll have a vibrant, nutritious and flavorful side option for any meal.

Ingredients

6 large carrots, peeled and cut lengthwise into 2-3 inches
2 medium sweetpotatoes, sliced lengthwise into “fry” shape
2 Tbsp olive oil or avocado oil
1/4 tsp cumin
1/4 tsp cinnamon
1/2 tsp garlic powder
Salt and pepper, to taste
Sprigs of fresh thyme, garnish

Instructions

Preheat oven to 400 degrees.
Peel your carrots and sweetpotatoes and cut lengthwise into “finger” or “fry” shape.
Mix your spices.
Add carrots and sweetpotatoes to medium or large mixing bowl. Add in olive oil and spices and mix together. Transfer to baking sheet.
Bake for 30-35 minutes, flipping halfway.
Let cool for 3-5 minutes, adding thyme or other fresh herbs as desired.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 196mgCarbohydrates: 30gFiber: 5gSugar: 6gProtein: 3g

Sarah Schlichter is a Registered Dietitian with a Master’s in Public Health Nutrition. She specializes in family nutrition, sports nutrition and intuitive eating. She also co-hosts the podcast, Nail Your Nutrition.
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