Introduction

These Vegan Maple Roasted Sweet Potatoes and Carrots bring a delightful balance of natural sweetness and savory herbs to your plate. With just a handful of simple ingredients and minimal prep, they transform into a cozy, flavorful side perfect for any meal.

A close-up of a round white bowl filled with roasted cubed orange sweet potatoes mixed with whole brown pecans, both pieces coated in a shiny glaze and sprinkled with small green herb bits. Some sweet potato cubes and pecans are lifted by a large metal spoon above the bowl, showing a textured, slightly caramelized surface. The bowl rests on a white marbled surface scattered with fresh green herb sprigs and small herb pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 garlic cloves, minced
2 tbsp maple syrup (pure maple syrup for best flavor)
1/4 cup olive oil (extra virgin preferred)
2 tsp fresh thyme
1 tsp rosemary
1 tsp cinnamon
Salt, to taste
16 oz carrots, peeled and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes

Instructions

Step 1: Preheat your oven to 400°F. Peel the carrots and cut them into 1-inch pieces. Peel and cube the sweet potato into 1-inch cubes. Place all the chopped vegetables into a large baking dish.
Step 2: Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and a pinch of salt to the baking dish with the vegetables. Toss everything well to coat the vegetables evenly. Using your hands to toss can give you better control.
Step 3: Roast the seasoned vegetables in the oven for 35-40 minutes, tossing halfway through to ensure even caramelization. They’re done when lightly browned and easily pierced with a fork.
Step 4: Remove from the oven and serve hot. For extra brightness, drizzle a little more maple syrup over the top just before serving.

Tips & Variations

Cut vegetables into uniform 1-inch pieces to ensure even cooking and prevent mushiness.
Substitute butternut squash or regular potatoes for sweet potatoes; parsnips work well in place of carrots.
Use honey instead of maple syrup for a slightly different sweetness, or try brown sugar mixed with water as a last resort.
If using dried thyme and rosemary, reduce the quantity to about one-third as dried herbs are stronger.
Try avocado or melted coconut oil instead of olive oil; coconut oil adds a subtle sweet note.
Avoid overcrowding the pan to let vegetables roast and caramelize properly instead of steaming.
Start roasting carrots 10 minutes before adding sweet potatoes if you want perfectly tender carrots, as they take longer to cook.
Watch the maple syrup closely near the end of roasting to prevent burning; tent with foil if needed.

Storage

Store leftover roasted sweet potatoes and carrots in an airtight container in the refrigerator for up to 4 days. They taste great cold or reheated. To freeze, cool completely and place in a freezer-safe container for up to 2 months. Reheat in a 350°F oven for about 10 minutes to regain crispiness or microwave for 1-2 minutes for convenience.

How to Serve

A white speckled bowl full of roasted orange sweet potato cubes mixed with brown pecan halves, all coated in a glossy layer of seasoning and herbs like thyme. Small green herb leaves are scattered on top, adding texture and color contrast. The bowl sits on a white marbled surface with fresh thyme sprigs nearby, and a white textured cloth is visible on the side. In the background, a white bowl filled with chopped green herbs is partially seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for roasting to achieve a caramelized exterior and tender interior. Frozen vegetables tend to release more moisture and may steam rather than roast properly.

How do I prevent the maple syrup from burning while roasting?

Keep an eye on the vegetables during the last 10 minutes of cooking. If they start browning too quickly, loosely cover the dish with foil to prevent burning while allowing the vegetables to finish cooking.