Roasted Sweet Potato and Carrot
A simple and delicious dish that highlights the natural sweetness of sweet potatoes and carrots, packed with nutrients.
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine sweet potatoes and carrots.
- Drizzle with olive oil, then sprinkle salt, pepper, garlic powder, and paprika. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
Cooking
- Roast for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
- Remove from the oven, garnish with fresh herbs if desired, and serve warm.
Notes
Cut the vegetables into similar sizes to ensure even cooking. Experiment with different spices, like cumin or cinnamon, to change up the flavor. For extra crunch, try broiling the vegetables for a few minutes after roasting. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.