Roasted Sweet Potatoes and Carrots is a savory side dish that brings out the natural sweetness of root vegetables with a caramelized, oven-roasted finish. It’s quick to prep, full of cozy flavor, and versatile enough for both holiday feasts and weeknight dinners.
Sweet potatoes are a fall staple in our house. I love my Sweet Potato Muffin Recipe and my Spicy Roasted Sweet Potatoes. They are both perfect ways to make sweet potatoes better.
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Why this Roasted Sweet Potatoes and Carrots Recipe is a Keeper
This easy recipe for roasted potatoes and carrots is as delicious as it is simple to make. I love this recipe because it’s inexpensive, full of savory flavor and it’s really easy to customize.
- Accessible & Simple Ingredients: Roasted sweet potatoes cubed uses basic, inexpensive, and readily available pantry staples.
- Minimal Prep: The active time is very low, mostly just chopping the vegetables and mixing the seasoning.
- Versatile Side Dish: It pairs well with almost any main course, from grilled chicken and steak to simple roasted fish or a vegetarian lentil loaf.
- Crowd-Pleaser: The natural sweetness of the vegetables, enhanced by roasting, is appealing to both adults and children.
Why Are my Vegetables Soggy?
Your vegetables might be soggy if they were overcrowded on the pan. Be sure to not add too many veggies to the pan or else they’ll steam instead of roast.
Pro Tip to Make this Recipe
Sweet Potatoes Roast Faster Than Carrots
If your carrot chunks are thick, consider giving them a 5-minute head start or slicing them thinner.
Ingredient Notes for Roasted Carrots and Sweet Potatoes
This large sheet pan recipe uses easy, fresh ingredients that pack a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Vegetables: You will need 2 sweet potatoes, a large onion, 2 cloves of garlic and a few cups of baby carrots.
- Seasonings: Make your own Italian Seasoning and All Purpose Seasoning to have on hand so you can season with more than salt and pepper.
- Butter: I prefer to use unsalted butter for roasting root vegetables.
Variations and Substitutions to Make Roasted Vegetables
This sweet and savory easy side dish is so versatile. I like to switch up the flavors by using different ingredients.
- Fats: Olive oil, coconut oil, Ghee. Use a fat with a high smoke point.
- Seasoning Cumin & Chili Powder: For a Southwestern flavor. Substitute the Italian & All-Purpose seasoning.
- Smoked Paprika & Thyme: For a smoky, earthy flavor. Great for pairing with pork or sausage.
- Cinnamon & Nutmeg (Pinch): For a more dessert-like sweetness.
- Vegetables: Try roasted brussels sprouts, parsnips, butternut squash, bell peppers. Cut to a similar size as the sweet potatoes and carrots, and toss in olive oil and seasonings.
- Flavor Boost: 1 Tablespoon maple syrup or brown sugar. Add to the butter mixture for extra caramelization and sweetness. Balsamic glaze (drizzle after roasting). You can also add a little lemon zest or red pepper flakes.
Special Equipment Needed for this Side Dish
Although there aren’t any special tools needed to make this perfect side dish, one thing is useful when it comes time to clean up.
- Parchment Paper: Laying parchment paper down on your pan makes for super easy clean up!
How to Make Roasted Sweet Potatoes Side Dish
This recipe comes together in 3 easy to follow steps. This side dish recipe is so good, it’s in my weekly meal rotation.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and line a large baking sheet with parchment paper.
- Add Oil and Seasonings: Add the peeled and chopped sweet potatoes, carrots, onion and minced garlic to a large bowl. Toss with the melted butter, Italian Seasoning and All Purpose Seasoning.
- Roast Veggies: Spread in an even layer on the prepared sheet pan and roast for about 30 minutes. Be sure to stir the veggies around after 15 minutes and and arrange in a single layer to finish golden brown.
Prep Ahead for Savory Roasted Sweet Potatoes Recipe
To streamline your roasting process, there are some ways you can prep these perfectly roasted veggies in advance.
- Chop and Store: Peel and chop the sweet potatoes, carrots, and onions up to 2 days in advance. Store them submerged in water in an airtight container in the refrigerator to prevent the potatoes from browning. Drain well and pat dry before tossing with the butter mixture.
- Mix Seasoning: Combine the dry seasonings (Italian and All-Purpose) in a small container.
- Execution: On cooking day, simply drain, dry, toss with melted butter and seasonings, and roast.
Alternate Cooking Methods
Make this roasted sweet potatoes with carrots recipe another way by using your air fryer or stove top.
- Air Fryer: Work in batches. Cook for 15-20 minutes, shaking the basket halfway through.
- Sauté/Stovetop: Heat oil/butter over medium-high heat. Add vegetables and cook for 5-7 minutes until slightly browned. Reduce heat to medium-low, cover, and cook for another 10-15 minutes until tender.
Store, Reheat and Use Leftover Crispy Vegetables
I love to make these roasted veggies for Thanksgiving dinner and for special sunday suppers but I always have leftovers.
- Store: Refrigerate this roasted potatoes and carrots recipe in an airtight container for 3-4 days. They can become mushy if stored for too long.
- Reheat Oven/Toaster Oven (Recommended): Spread on a baking sheet and bake in the oven at 350°F (175°C) for 5-10 minutes. Reheating in a skillet or air fryer also works better than a microwave to maintain texture.
- Use Leftovers: Turn leftover roasted vegetables into a bowl. Mix with quinoa, rice and a simple vinaigrette.
- Mash/Blend into Soup: Mash them with a fork and add to a veggie stock to create a smooth, naturally sweet soup base.
- Make Hash: Chop them into smaller pieces and quickly sauté with breakfast sausage or a fried egg.
Common Questions About This Recipe
Sure! If you don’t like sweet potatoes, or don’t have any, you can also use Russets or Yukon golds.
Yes! Olive oil is a great option to use in place of butter.
Tips for Making Oven Roasted Potatoes and Carrots
- The Power of Uniformity: Ensure all the vegetable pieces are roughly the same size (about 1/2 to 1 inch). This is the key to them finishing cooking simultaneously.
- High Heat is Key: 400°F (200°C) is crucial for developing that caramelized, slightly crispy exterior. Don’t be tempted to use lower heat.
- Don’t Overcrowd: This is the most important tip. If you double the recipe, use two baking sheets so the vegetables can properly roast.
- Serve this Recipe: Serve with Turkey Cooked in an Oven Bag, Old Fashioned Sweet Potato Casserole with Canned Yams or Stove Top Stuffing.
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Roasted Sweet Potatoes and Carrots
Equipment
- Vegetable Peeler
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Ingredients
- 2 Sweet potatoes, peeled and cut into ½ inch pieces (about 3 cups)
- 3 cups Baby carrots, sliced in half
- 1 large Onion, peeled and cut into 1 inch pieces
- 2 cloves Garlic, minced
- 2 Tablespoons Butter, melted
- 1 teaspoon Italian Seasoning
- ½ teaspoon All Purpose Seasoning
Instructions
- Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.
- Add sweet potatoes, carrots, onions and minced garlic to a large bowl.
- In a small bowl, combined the melted butter, Italian Seasoning and All Purpose Seasoning, stirring to combine.
- Drizzle butter mixture over vegetables and toss to combine.
- Spread evenly onto prepared baking sheet.
- Roast for 25-30 minutes, stirring them halfway through the cooking time.
Christina’s Notes
- Use High Heat: Roast at 425°F for deep caramelization and crisp edges. Lower temps can make veggies soft but less flavorful.
- Toss with Oil and Seasoning Thoroughly: Use your hands or a large bowl to coat every piece evenly — this helps with browning and flavor.
- Add a Touch of Acid After Roasting: A splash of balsamic vinegar or squeeze of lemon brightens the natural sweetness and adds depth.
- Line with Parchment for Easy Cleanup: Keeps veggies from sticking and makes transferring to a serving dish a breeze.
- Flip Halfway Through: Stir or flip the veggies once during roasting to ensure even browning on all sides.
- Make It a Meal: Add chickpeas, sausage slices, or cooked grains to turn this side into a hearty bowl.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.