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Recipe compliments of www.ITISAKEEPER.com
Roasted Sweet Potatoes and Carrots
Roasted Sweet Potatoes and Carrots is done in about 30 minutes and takes just a handful of ingredients. It's a great side for your holiday dinner or for an Sunday night.
Equipment
- Vegetable Peeler
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.