Ingredients
- Vegetables:
- 1 large sweet potato (or 2 smaller ones)
- 1 pound carrots (peeled)
- 4 cloves garlic (minced)
- Seasoning:
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 2 teaspoons thyme (dried or fresh)
- 1 teaspoon rosemary (dried or fresh)
- 1 teaspoon cinnamon
- Salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Cut the sweet potato and carrots into roughly ¾-inch to 1-inch pieces. Place them in a large baking dish.
- Season: Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish. Toss everything together to coat the vegetables evenly in the oil, syrup, and spices.
- Roast: Place the baking dish in the oven and roast for 35-40 minutes, tossing the vegetables halfway through. The veggies should be lightly browned, caramelized, and easily pierced with a fork.
- Serve: Remove from the oven and serve hot.
Notes
- Leftovers: Leftovers can be stored in an airtight container in the fridge for 3-5 days. They reheat well in the microwave or oven with minimal texture compromise.
- Ingredient Swaps: You can swap the classic orange sweet potato for Japanese sweet potatoes, or even butternut squash for a different flavor. Feel free to use fresh rosemary and thyme instead of dried if you prefer!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
