Roasted Sweet Potatoes And Carrots

Reasons to Love This Recipe

Super easy to prepare. Minimal effort for maximum taste A nutritious side dish. Roast a batch and enjoy throughout the week Budget-friendly Perfect for festive holiday dinners as well as everyday meals A great addition to school lunches Kid-friendly – roasting brings out the natural sweetness and when you toss in some delicious spices, it’s a delicious way to make veggies exciting for kids

Ingredients

Sweet potatoes – I recommend using orange and red sweet potatoes, like garnet and jewel, as they have a sweeter and creamier texture. But you can use Korean sweet potatoes if you prefer. Carrots – just like with roasted parsnips, look for fresh, firm, medium sized carrots so they will be similar size to the sweet potato pieces. Spices – the combination of garlic powder, cumin, and smoked paprika is unbelievable when tossed with the vegetables.

Step-by-Step Instructions

Tips for Success

Feel free to leave the skin on for both the sweet potatoes and carrots, if desired, for added texture and nutrition. If you want more caramelized vegetables with crispier edges, don’t line the baking sheet. But if you want easier cleanup and softer vegetables, use parchment paper or a baking mat. Do not overlap the vegetables! Be sure to arrange in a single layer on the baking sheet. Otherwise you will end up with steamed rather than perfectly roasted potatoes and carrots. Although this won’t be a bad thing if preparing as baby finger food. Experiment! Try switching up with different herbs and spices. You can even add some maple syrup, balsamic vinegar, orange juice, or lemon zest!

Serving Suggestions

These roasted root vegetables are a delicious and easy side dish that complements a wide range of meals, whether for special occasions or everyday meals. Serve alongside protein of choice, such as:

Tofu Eggs Salmon Chicken – these chicken nuggets are always a hit with my kids! Thanksgiving turkey Shrimp

And they are especially tasty with these dishes:

Philly cheese steak casserole Beef enchilada casserole Pesto orzo salad Green pasta Turkey sloppy joes Mango quinoa salad

Storage

Transfer leftover roasted veggies an airtight container and keep in the refrigerator for 4-5 days. You can microwave or if you want the vegetables to be crispy, reheat in the oven at 350°F for 5 minutes or so. Or you can enjoy cold! My kids love them straight from the refrigerator, and It makes for an awesome lunch box addition.