Olive Oil Roasted Sweet Potatoes and Carrots

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Caramelized sweet potatoes and carrots roasted with herbs for a naturally sweet, tender side dish that pairs perfectly with any protein. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potatoes, carrots, olive oil 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 medium, peeled and cubed into 1/2-inch pieces sweet potatoes
• 1 cup, peeled and sliced into 1/2-inch thick coins carrots
• 2 tbsp olive oil
• 1 tsp, finely chopped fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled sweet potatoes (cubed into 1/2-inch pieces) and 1 cup peeled carrots (sliced into 1/2-inch thick coins) with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Sprinkle with 1 tsp fresh thyme and toss to coat evenly.
3. Step 3: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.