Ingredients
- Sweet Potatoes: 2 large, peeled and cubed. Choose firm sweet potatoes, preferably garnet or jewel varieties for their vibrant color and sweetness. Cubing them into roughly uniform pieces ensures even cooking.
- Carrots: 4 large, peeled and chopped. Regular orange carrots work perfectly, but feel free to use rainbow carrots for added visual appeal and a slightly different flavor profile. Chopping them into similar-sized pieces as the sweet potatoes promotes even roasting.
- Olive Oil: 3 tablespoons. Extra virgin olive oil is recommended for its flavor and health benefits. It helps the vegetables roast beautifully and prevents them from drying out.
- Dried Thyme: 1 teaspoon. Thyme adds a warm, earthy, and slightly minty flavor that complements the sweetness of the vegetables beautifully. Dried thyme is convenient and readily available.
- Dried Rosemary: 1 teaspoon. Rosemary offers a piney, slightly pungent, and aromatic flavor that pairs wonderfully with root vegetables. Dried rosemary is potent, so a little goes a long way.
- Garlic Powder: 1 teaspoon. Garlic powder provides a consistent and savory garlic flavor throughout the medley. It disperses evenly and adds depth without the risk of burning fresh garlic in the oven.
- Onion Powder: 1 teaspoon. Onion powder enhances the savory notes and adds a subtle sweetness that complements the other spices. It blends seamlessly into the seasoning mix.
- Paprika: 1 teaspoon. Paprika adds a mild, slightly smoky, and subtly sweet flavor, as well as a beautiful reddish hue to the vegetables. Smoked paprika can be used for a more intense smoky flavor.
- Salt: 1 teaspoon, or to taste. Salt is essential for enhancing the flavors of all the ingredients. Adjust the amount to your preference. Kosher salt or sea salt are great choices.
- Black Pepper: ½ teaspoon, or to taste. Freshly ground black pepper provides a pungent and slightly spicy kick that balances the sweetness and earthiness of the vegetables. Adjust to your taste.
- Optional: Fresh Parsley: 2 tablespoons, chopped (for garnish). Fresh parsley adds a vibrant green color and a fresh, slightly peppery flavor as a final touch. It brightens up the dish and adds visual appeal.
Instructions
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving perfectly roasted vegetables that are tender on the inside and slightly caramelized and crispy on the outside. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Parchment paper also helps promote even browning.
- Prepare the Vegetables: Wash and peel the sweet potatoes and carrots. Peeling is optional for carrots, especially if they are young and organic, but peeling both vegetables ensures a smoother texture. Cut the sweet potatoes and carrots into roughly 1-inch cubes. Uniformly sized pieces are key for even cooking. If the pieces are different sizes, some will cook faster than others, leading to unevenly roasted vegetables. Aim for consistent sizes to ensure everything is tender at the same time.
- Combine Vegetables and Oil: In a large bowl, place the cubed sweet potatoes and chopped carrots. Drizzle with olive oil. Ensure that all the vegetables are lightly coated with olive oil. The olive oil helps the vegetables roast properly, prevents them from drying out, and promotes browning and caramelization, which enhances their flavor and texture.
- Add Seasonings: Sprinkle the dried thyme, dried rosemary, garlic powder, onion powder, paprika, salt, and black pepper over the vegetables. These spices create a flavorful and aromatic coating that complements the natural sweetness of the carrots and sweet potatoes.
- Toss to Coat Evenly: Toss the vegetables thoroughly with your hands or a large spoon to ensure that they are evenly coated with the olive oil and spice mixture. This step is crucial for distributing the flavor and ensuring that each piece is seasoned and will roast beautifully. Make sure to scrape the bottom of the bowl to lift any spices that may have settled there.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet. Overcrowding will cause the vegetables to steam instead of roast, resulting in soggy, rather than crispy, vegetables. If necessary, use two baking sheets to ensure a single layer.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Roasting time can vary depending on your oven and the size of the vegetable cubes.
- Flip and Continue Roasting: After 25-30 minutes, remove the baking sheet from the oven and flip the vegetables using a spatula. Flipping ensures even browning and cooking on all sides.
- Roast Until Tender and Slightly Caramelized: Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork and slightly caramelized and browned around the edges. The vegetables should be easily pierced with a fork but still hold their shape. The caramelization is key for developing those delicious roasted flavors.
- Check for Doneness: To check for doneness, pierce a sweet potato and a carrot with a fork. They should be tender and easily pierced without resistance. If they are still firm, continue roasting for another 5-10 minutes, checking periodically.
- Optional: Garnish and Serve: Once roasted, remove the baking sheet from the oven. If desired, garnish with fresh chopped parsley for added freshness and visual appeal. Serve immediately while hot and enjoy! The roasted vegetables are best served warm, but they can also be enjoyed at room temperature.
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 9g