by Sylvie · This post may contain affiliate links
Gluten-FreeGrain-FreeVegetarianVeganDairy-FreeNut-FreeEgg-FreeNo Refined SugarPaleo
So much more than your standard roast vegetables these orange and spice roasted sweet potatoes and carrots are a tender and flavorful addition to any meal.
A holiday favorite and seasonal staple, sweet potatoes are also the subject of much debate. For example some insist that sweet potatocasserole must be toppedwith marshmallows, while others (myself included) feel sweet potatoes are quite sweet enough on their own and prefer a more savory spin.
Regardless of what side of the debate you land on, I think we can all agree that sweet potatoes make a flavorful side any time of year. And while mashing them, or stuffing them are both great ways to serve up sweet potatoes, roasting them is perhaps the easiest. That’s why these roasted sweet potatoes and carrots are a frequent addition to both weeknight and holiday dinners at my house.
Of course roasting vegetables is nothing new but throw in some aromatic spices like cinnamon, cumin and paprika, along with a little orange juice and zest and it becomes anything but ordinary.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Sweet potatoes – Look for orange fleshed sweet potato varieties such as Jewel, Beauregard, or Garnet.
- Carrots – Go for medium sized carrots which will cook at the same rate as the sweet potatoes and cut them into even sized pieces.
- Olive oil – To coat.
- Orange juice and zest – the juice provides flavor but also moisture which keeps the vegetables from drying out before they are cooked through.
- Spices – I like a mixture of cinnamon, cumin and paprika for a sweet and savory flavor profile.
- Garlic – For added flavor.
How to Roast Sweet Potatoes and Carrots:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The principle is simple; coat the cubed vegetables with the oil, juice, zest and spices right on a parchment lined sheet pan and pop them in the oven while you get the rest of dinner ready.
- Make sure to spread the vegetables in an even layer and not crowd the pan. You’ll want to give them a stir about halfway through but other than that it’s a pretty hands-off affair.
- The time in the hot oven locks in the moisture turning the insides soft and creamy while the edges become golden and caramelized. Once the vegetables are fork tender and the edges browned they are ready to come out of the oven.
These spiced up carrots and sweet potatoes are fast, foolproof and full of vibrant flavors. Silky on the inside and golden on the outside, it’s a side dish that works for any meal or occasion, no need to wait for the holidays!
More Sweet Potato Recipes:
- Sweet Potato Kale Salad
- Sweet Potato Pie
- Sweet Potato Latte
Yield: 4-6 Servings
Roasted Sweet Potatoes and Carrots
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
These spiced up carrots and sweet potatoes are fast, foolproof and full of vibrant flavors.
Ingredients
- ¾ lb/340g carrots (about 6), peeled and cut into 1-inch pieces
- ¾ lb/340g sweet potatoes (about 1 large or 2 small), peeled and cut into 1-inch pieces
- 1 ½ Tablespoons/22ml extra virgin olive oil
- 1 ½ Tablespoons/22ml fresh squeezed orange juice
- The zest from ½ an orange
- 1 large clove of garlic, grated on a microplane
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment.
- Place carrots and sweet potatoes on the sheet pan and toss with oil, orange juice, zest, garlic and spices until thoroughly coated.
- Arrange carrots and sweet potatoes in a single layer, roast for 30 minutes or until lightly browned at the edges and fork tender, stirring halfway through.
- Serve warm.
Notes
VARIATIONS: Adjust spice levels to your liking by increasing or decreasing the amount of spices.
STORAGE: Roasted vegetables can be stored in an airtight container in the refrigerator for 3 to 4 days.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Egg-Free, Dairy-Free, Nut-Free, No Refined Sugar
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 188Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 345mgCarbohydrates: 28gFiber: 6gSugar: 11gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
More Sides
- Broccolini Salad
- Roasted Carrots with Yogurt Sauce
- Minted Peas
- Sesame Kale
Reader Interactions
Comments
Sara @ Don't Feed After Midnight says
Amazing flavours! I do something very similar with carrots and cauliflower - love the sweetness and spiciness combined together!!
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