Maple-Glazed Carrot and Sweet Potato Sheet Pan Roast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender roasted carrots and sweet potatoes tossed in a maple glaze with warming spices, caramelized on the edges for a naturally sweet side dish. This american-inspired mother’s day (vegetarian, gluten free) ready in about 45 minutes pairs baby carrots, olive oil, pure maple syrup 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.

Ingredients

• 1 lb baby carrots
• 2 cups sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 1 lb baby carrots and 2 cups peeled sweet potato cubes.
2. Step 2: Whisk together 2 tbsp olive oil, 3 tbsp pure maple syrup, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
3. Step 3: Pour maple-spice mixture over the carrots and sweet potatoes and toss thoroughly to coat all pieces evenly.
4. Step 4: Spread vegetables evenly on a rimmed baking sheet in a single layer, ensuring none overlap.
5. Step 5: Roast in the preheated oven for 30-35 minutes, stirring halfway through, until vegetables are tender and edges are caramelized and slightly crispy.
6. Step 6: Remove from oven and serve warm as a flavorful side dish.