Roasted Carrots and Sweet Potatoes with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet, earthy carrots and sweet potatoes roasted with fresh rosemary and olive oil for a naturally flavorful, nutrient-rich Whole30 side dish. This american-inspired whole30 (vegetarian) ready in about 35 minutes pairs tablespoons olive oil, tablespoon (chopped) fresh rosemary, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss carrots, sweet potatoes, 2 tablespoons olive oil, 1 tablespoon chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated.
  2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 25 minutes, stirring once halfway, until vegetables are tender and edges are slightly crisp.
  3. Step 3: Check for doneness by piercing a carrot with a fork; they should yield easily but not be mushy.

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Frequently asked questions

How long does Roasted Carrots and Sweet Potatoes with Rosemary take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Carrots and Sweet Potatoes with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Roasted Carrots and Sweet Potatoes with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Carrots and Sweet Potatoes with Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Carrots and Sweet Potatoes with Rosemary vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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