Roasted Sweet Potatoes Potatoes and Carrots
Transform your favorite root vegetables into a mouthwatering side dish with this Roasted Sweet Potatoes, Potatoes, and Carrots recipe! Perfectly crisp on the outside and tender on the inside, this medley features sweet and russet potatoes alongside vibrant carrots, all tossed in a savory blend of garlic powder, paprika, and fragrant dried thyme. A drizzle of olive oil ensures a golden-brown roast, while a hint of salt and pepper adds the finishing touch. Ready in just 50 minutes, this colorful and nutrient-packed dish is ideal as a wholesome side for busy weeknights or holiday gatherings. Whether paired with roasted meats or enjoyed on its own, this recipe is a celebration of simple, delicious cooking!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 medium russet potatoes
- 3 large carrots
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Peel the sweet potatoes and carrots (if desired) and scrub the russet potatoes clean. Cut all the vegetables into roughly 1-inch cubes for even cooking.
Place the chopped vegetables into a large mixing bowl.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and black pepper.
Sprinkle the seasoning mixture over the vegetables and toss again to ensure each piece is coated with the seasoning.
Spread the vegetables in a single layer on the prepared baking sheet, making sure to avoid overcrowding.
Roast in the preheated oven for 20 minutes, then take the baking sheet out and toss the vegetables gently with a spatula to ensure even cooking.
Return the baking sheet to the oven and roast for an additional 15 minutes, or until the vegetables are golden, tender, and slightly crisp on the edges.
Remove the roasted vegetables from the oven and let them cool for 5 minutes before serving. Enjoy this dish on its own or as a side!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
