Rosemary-Roasted Sweet Potatoes with Carrots

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

Sweet potatoes and carrots roasted until caramelized and tender, seasoned with earthy rosemary for a naturally sweet side dish. This american-inspired whole30 ready in about 40 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 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and cut 2 large sweet potatoes into 1-inch cubes. Peel and cut 3 medium carrots into 1-inch pieces.
  2. Step 2: In a large bowl, combine sweet potatoes, carrots, 2 tbsp olive oil, 1 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper. Toss until vegetables are evenly coated.
  3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until vegetables are golden brown and tender when pierced.
  4. Step 4: Sprinkle with remaining 1/4 tsp salt and 1/8 tsp black pepper. Serve immediately while hot and caramelized.

Frequently asked questions

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

Total time is about 40 minutes (15 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 Rosemary-Roasted Sweet Potatoes with Carrots?

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 sweet potatoes from drying out.

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

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 Rosemary-Roasted Sweet Potatoes with Carrots 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.

What goes well with Rosemary-Roasted Sweet Potatoes with Carrots?

American whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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