Roasted Sweet Potatoes & Carrots with Maple Magic

A delightful gluten-free and vegan side dish featuring roasted sweet potatoes and carrots, kissed by maple syrup.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Sweet Potato Chopped
2 cups Carrots Chopped

For Flavoring

3 cloves Garlic Mince
3 tablespoons Olive Oil

For Sweetness

2 tablespoons Maple Syrup

For Herbs

2 teaspoons Thyme Fresh, chopped
2 teaspoons Rosemary Fresh or dried

For Warmth

1 teaspoon Cinnamon Optional
1 teaspoon Salt To taste

Equipment

Oven
Baking Dish
knife
Cutting Board
large spoon

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C).
Chop sweet potatoes and carrots into 3/4-inch to 1-inch pieces and place them in a large baking dish.
Mince garlic and drizzle olive oil and maple syrup over the vegetables. Add thyme, rosemary, cinnamon, and salt.
Toss everything together to coat evenly.
Roast in the oven for 35-40 minutes, stirring halfway through.
Check for doneness by piercing a piece with a fork; they should be fork-tender.
Remove from the oven and serve hot, garnished with fresh thyme if desired.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 250mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Ensure vegetables are cut into uniform sizes for even cooking. Leftovers can be stored in an airtight container for up to 3-5 days in the fridge.

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