So much more than your standard roast vegetables these orange and spice roasted sweet potatoes and carrots are a tender and flavorful addition to any meal.
A holiday favorite and seasonal staple, sweet potatoes are also the subject of much debate. For example some insist that sweet potato casserole must be topped with marshmallows, while others (myself included) feel sweet potatoes are quite sweet enough on their own and prefer a more savory spin.
Regardless of what side of the debate you land on, I think we can all agree that sweet potatoes make a flavorful side any time of year. And while mashing them, or stuffing them are both great ways to serve up sweet potatoes, roasting them is perhaps the easiest. That’s why these roasted sweet potatoes and carrots are a frequent addition to both weeknight and holiday dinners at my house.
Of course roasting vegetables is nothing new but throw in some aromatic spices like cinnamon, cumin and paprika, along with a little orange juice and zest and it becomes anything but ordinary.
What you need to make roasted sweet potatoes and carrots:
- Sweet potatoes – Look for orange fleshed sweet potato varieties such as Jewel, Beauregard, or Garnet.
- Carrots – Go for medium sized carrots which will cook at the same rate as the sweet potatoes and cut them into even sized pieces.
- Olive oil – To coat.
- Orange juice and zest – the juice provides flavor but also moisture which keeps the vegetables from drying out before they are cooked through.
- Spices – I like a mixture of cinnamon, cumin and paprika for a sweet and savory flavor profile.
- Garlic – For added flavor.
How to roast sweet potatoes and carrots:
- The principle is simple; coat the cubed vegetables with the oil, juice, zest and spices right on a parchment lined sheet pan and pop them in the oven while you get the rest of dinner ready.
- Make sure to spread the vegetables in an even layer and not crowd the pan. You’ll want to give them a stir about halfway through but other than that it’s a pretty hands-off affair.
- The time in the hot oven locks in the moisture turning the insides soft and creamy while the edges become golden and caramelized. Once the vegetables are fork tender and the edges browned they are ready to come out of the oven.
These spiced up carrots and sweet potatoes are fast, foolproof and full of vibrant flavors. Silky on the inside and golden on the outside, it’s a side dish that works for any meal or occasion, no need to wait for the holidays!
More sweet potato recipes:
Roasted Sweet Potatoes and Carrots
These spiced up carrots and sweet potatoes are fast, foolproof and full of vibrant flavors.
- ¾ lb/340g carrots (about 6), peeled and cut into 1-inch pieces
- ¾ lb/340g sweet potatoes (about 1 large or 2 small), peeled and cut into 1-inch pieces
- 1 ½ Tablespoons/22ml extra virgin olive oil
- 1 ½ Tablespoons/22ml fresh squeezed orange juice
- The zest from ½ an orange
- 1 large clove of garlic, grated on a microplane
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon ground cinnamon
- Preheat oven to 400°. Line a baking sheet with parchment.
- Place carrots and sweet potatoes on the sheet pan and toss with oil, orange juice, zest, garlic and spices until thoroughly coated.
- Arrange carrots and sweet potatoes in a single layer, roast for 30 minutes or until lightly browned at the edges and fork tender, stirring halfway through.
- Serve warm.
VARIATIONS: Adjust spice levels to your liking by increasing or decreasing the amount of spices.
STORAGE: Roasted vegetables can be stored in an airtight container in the refrigerator for 3 to 4 days.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Egg-Free, Dairy-Free, Nut-Free, No Refined Sugar
Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 345mgCarbohydrates: 28gFiber: 6gSugar: 11gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Beautiful - and as sweet as those veggies are raw, they are even more so after a nice roast. I bet this is a delicious dish!
hillary l. says
I think I'll make this to take to our family Thanksgiving gathering! We have one family member with very strict food limitations, but she said this looked perfect.
One question - did you use refined or unrefined coconut oil?
I always recommend using an unrefined coconut oil.
Beautiful pics. Always pleasure to visit your site. The recipe sounds so delicious.
Chung-Ah | Damn Delicious says
This is a sure way to get me to eat my veggies!
Florence Haridan says
Liking the cumin, coriander combo...one I use often...the sweet of the potato, I can see will be delish...thx...
I usually never leave comments on recipe boards but tried this last night and these were DELICIOUS! 3 & 5 year olds gobbled them up - along with a husband who claims to hate sweet potatoes. Thanks so much!
I'm glad to hear you enjoyed the sweet potatoes and carrots and that they were a hit with your family! I really appreciate you taking the time to leave a comment, it's great to hear feedback from people who have tried my recipes.
As I had no sweet potatoes at home and a lot of carrots to go I tried this recipe with carrots only.
It made a wonderful side dish. Very yummy.
Fantastic, I'm glad you enjoyed it!
I have been on an exotic spice kick recently, so had to try this recipe and they are delicious!