These Simple and Savory Roasted Sweet Potatoes and Carrots are a deliciously easy side dish recipe that’s sure to please.
If you’re anything like me, you’re constantly looking for ways to cook outside of the box when it comes to Thanksgiving.
Sure, there’s the classic Sweet Potato Casserole (prepared in the crock pot…of course), but sometimes… do you ever just want to mix things up a bit? Throw caution to the wind?!
A few years ago I decided to do just that. I was in charge of bringing a the sweet potatoes to Thanksgiving dinner, so I made a classic sweet potato casserole, but I also wanted something that wasn’t full of brown sugar and marshmallows. Something savory, yet simple. A dish that let the sweet potato shine in their natural beauty.
Roasted Sweet Potatoes and Carrots
I made these Simple and Savory Roasted Sweet Potatoes and Carrots to take in addition to the casserole (you gotta please everyone). It was a success, and these savory little bites have been a favorite of mine ever since.
The natural sweetness of the sweet potatoes and carrots are heightened when they are roasted at a high temperature. So while you do have a bit of sweetness, the olive oil and seasonings bring everything into balance.
Even my kids (all four of them) love this savory side dish. It’s quick and easy especially since I just use baby carrots. All I have to do is peel a sweet potato, chop up an onion and toss everything in a bowl.
These roasted sweet potatoes go great with any meal, not just turkey!
So if you’re looking to switch things up a bit this year, give this simple and savory roasted sweet potato side dish a try. You won’t be disappointed.
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Simple and Savory Roasted Sweet Potatoes and Carrots
Ingredients
- 2 sweet potatoes, peeled and cut into equal size pieces (about 3 cups)
- 3 cups baby carrots
- 1 large onion, peeled and cut into 1 inch pieces
- 1 tbsp olive oil
- 1 tsp Italian Seasoning
- salt and pepper
Instructions
- Preheat oven to 425 degrees F.
- Combine the sweet potatoes, carrots and onions in a large bowl. Drizzle with the olive oil, adding more if necessary to lightly coat, sprinkle with the seasonings and salt and pepper. Toss to coat.
- Spread into an even layer on a lightly greased baking sheet.
- Roast for 25-30 minutes, turning halfway through. Vegetables should be soft and lightly browned when done.
- Season with additional salt and pepper if desired. Serve hot.
Pomegranate Pudding Cake
Aviv
This was delicious! And so easy to make. Thank you for this, we will definitely be adding this to our roasting roster.
Shawn
Fun! So glad you enjoyed it!
Carrie
I made as directed by the recipe and it burned. 🙁 maybe it’s too high? Was hoping to love, but was unfortunate.
Chris
Does it matter what type of onion?
Shawn
I prefer the sweet onions, but you could use any type that you like best. 🙂
Jill Roberts
I love simple and savory roasted sweet potatoes and carrots recipe. I need to add bell peppers to recipe and it would be perfect. Thanks for sharing, Shawn!
Sam
Thanks a lot! Had the house smelling fantastic!
Shawn
Sweet! So glad you enjoyed the recipe!
Mama Guz
This is delish! I added feta and it is to die for!
Dee
This ia a go to recipe for me. I like to add kohlrabi for a little twist. The kohlrabi loses its bitterness after hanging out with such sweet friends! Thank you thank you. I can’t stop eating it*
Lucas
This is my new favorite meal. It’s best with extra olive oil and sweet basil seasoning added. When everything caramelizes it’s just so delicious. It’s almost orgasmic. It’s a mouthgasm. A tastegasm? Hmm… I don’t know what to call it
Shawn
Hah! Yes, I love everything about this. You totally made me laugh! So glad you enjoyed it Lucas! 🙂
Dianne Stuart
Have you made these ahead of time to eat later or is it best served right away?
Dotti
Hey Shawn, I’ve made these a few times for the fam. & we always run out! Last time I added a few garlic cloves & chopped parsnips (tastes like sweet/spicy carrots). Everything roasted nicely & favors blended together so well! It’s easy to make a large amount in a shallow roasting pan. Thanx for the recipe! 🙂
Lily
These came out perfectly for me!!! Thanks so much. I will definitely be making them again.
Shawn
Awesome! I’m so glad you enjoyed them! 🙂
Debby Nalbone
Hi Shawn.
I plan to roast these veggies with a pork tenderloin. Tenderloin only takes 30 minutes, so I think I should start roasting the veggies before adding the pork. Your thoughts?
Shawn
Hi Debby, if you’re planning on cooking your pork tenderloin at the same temperature, I would think they could go in at the same time. Hope that helps!
Hannah
I just googled “roasted sweet potatoes and carrots” and this came up. So glad I found it! It’s delicious! Thanks for the recipe.
Kateri
This was DELICIOUS! Ugh. Too delicious. LOL 🙂
Jaclyn
These look amazing!
Jocelyn @BruCrew Life
I am a big fan of the marshmallow laden sweet potatoes personally, but my husband and I have been eating clean (as much as possible with a baking blog:-) and this does sound really good!
Shawn
It can be really difficult to make sure you’re eating the healthy stuff! I think you would love this recipe because it’s still a little sweet from the nature of the vegetables, plus it’s super simple! 🙂
Femme Ménage
Beautiful photos ! Thanks for the recipe? What kind of potatoes do you buy Shawn?
Shawn
Thanks! I use sweet potatoes for this side dish, you can see the recipe just above the comments section, outlined in a black box. 🙂
Erin | The Law Student's WIfe
Sweet potatoes are my fave, but I’ve never been a fan of the casserole (blasphemy, I know). These are way more my style, and I’d have them any night of the week!
Shawn
We totally eat these at least once a week. My kids love them, so how could I say no to that?! 🙂
Gerry @ Foodness Gracious
Lovvvvvveee sweet potatoes!
Stephanie @ Eat. Drink. Love.
Carrots and sweet potatoes are two of my faves!!