Garlic-Rosemary Roasted Sweet Potatoes and Carrots

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Oven-roasted sweet potatoes and carrots tossed with garlic and rosemary for a hearty, immune-boosting side dish perfect for cold recovery. This Mediterranean-inspired vegetarian recipe (vegan), ready in about 45 minutes, pairs sweet potatoes, carrots, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cut into 1-inch cubes sweet potatoes
• 3 medium, peeled and cut into 1-inch pieces carrots
• 5 cloves, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large mixing bowl, combine 2 large peeled and cubed sweet potatoes and 3 peeled and chunked medium carrots.
2. Step 2: Add 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to the vegetables. Toss thoroughly until everything is evenly coated.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast for 30-35 minutes, flipping halfway through, until the edges are golden and the vegetables are tender.
4. Step 4: Remove from oven and serve warm as a nutritious side dish that supports immune health and soothes cold symptoms.