Roasted Sweet Potatoes and Carrots
Savor the natural sweetness of roasted sweet potatoes and carrots, balanced with the richness of maple syrup and a medley of savory herbs.
Equipment
- large baking sheet
Ingredients
Vegetables
- 1 pound sweet potatoes peeled
- 1 pound medium carrots peeled
Seasoning
- 1.5 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- 0.75 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 to 0.5 teaspoon ground or grated nutmeg
- minced flat-leaf parsley for garnish (optional)
Instructions
Preparation
- Preheat the oven to 400 degrees F, with one oven rack positioned in the center position and one rack in the bottom position. Lightly coat a large baking sheet with cooking spray.
- Cut the peeled sweet potatoes and carrots into ¾- to 1-inch pieces. Transfer to a bowl. Add the olive oil, maple syrup, salt, thyme, rosemary and nutmeg. Toss to coat thoroughly.
- Transfer the vegetables to the prepared baking sheet and arrange them in a single layer. Take care not to crowd them.
- Place the baking sheet on the center rack of the oven. Roast the vegetables for 20 minutes. Gently stir the vegetables, then re-arrange in a single layer.
- Return the baking sheet to the oven, on the bottom rack. Roast until the vegetables are tender when pierced with a fork and browning on the underside, about 10 to 12 minutes.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.67cupCalories: 214kcalCarbohydrates: 40.4gProtein: 2.9gFat: 5.4gSaturated Fat: 0.8gSodium: 421.4mgFiber: 6.7gSugar: 16.6g
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