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Vegan Maple Roasted Sweet Potatoes and Carrots Recipe

★★★★★

4.5 from 140 reviews
  • Author: Matteo
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

These Vegan Maple Roasted Sweet Potatoes and Carrots transform simple root vegetables into a naturally sweet, caramelized side dish perfect for any occasion. Drizzled with pure maple syrup and seasoned with fresh herbs and warm cinnamon, this easy-to-make recipe delivers a balance of sweet and savory flavors with minimal prep time. Perfect alongside meats or as part of a vegetarian meal, these roasted vegetables are nutritious, flavorful, and sure to become a family favorite.

Ingredients

Scale

Vegetables

  • 16 oz carrots, peeled and cut into 1-inch pieces
  • 1 large sweet potato, peeled and cut into 1-inch cubes

Seasonings & Dressing

  • 4 garlic cloves, minced
  • 2 tbsp pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 2 tsp fresh thyme (or 2/3 tsp dried thyme)
  • 1 tsp fresh rosemary (or 1/3 tsp dried rosemary)
  • 1 tsp cinnamon
  • Salt, to taste

Instructions

  1. Prepare the Oven and Vegetables: Preheat your oven to 400°F (204°C). Peel the carrots and sweet potato, then cut both into uniform 1-inch chunks to ensure even roasting. Place the chopped vegetables in a large baking dish.
  2. Season the Vegetables: Add minced garlic, olive oil, maple syrup, fresh thyme, rosemary, cinnamon, and a pinch of salt to the baking dish with the vegetables. Toss thoroughly, preferably with your hands, to coat each piece evenly with the mixture.
  3. Roast the Vegetables: Spread the vegetables out evenly in a single layer, avoiding overcrowding. Roast in the preheated oven for 35-40 minutes, tossing halfway through to promote even caramelization. Roast until the vegetables are lightly browned, caramelized, and tender when pierced with a fork.
  4. Serve the Roasted Vegetables: Remove the dish from the oven and serve the maple roasted sweet potatoes and carrots hot. Optionally, drizzle a little extra maple syrup over the top for added sweetness before serving.

Notes

  • Cut vegetables into uniform 1-inch chunks to ensure even cooking; uneven pieces cause inconsistent texture.
  • Avoid overcrowding the baking dish to allow proper roasting and caramelization instead of steaming.
  • If carrots are larger, cut them smaller or roast them for 10 minutes before adding sweet potatoes, as carrots take longer to cook.
  • Watch the vegetables closely during the last 10 minutes to prevent maple syrup from burning; loosely tent with foil if necessary.
  • Substitute butternut squash or regular potatoes for sweet potatoes if desired, adjusting cooking time accordingly.
  • Parsnips can replace or complement carrots for a nuttier, sweeter flavor.
  • Honey can be used instead of maple syrup but will change the flavor slightly.
  • Use dried herbs at one-third the amount of fresh herbs due to higher concentration.
  • Olive oil can be replaced with avocado oil or melted coconut oil for different flavor notes.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
  • Reheat in the oven at 350°F for about 10 minutes for best texture; microwave reheating is faster but less crispy.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Keywords: maple roasted vegetables, sweet potatoes and carrots, vegan side dish, roasted sweet potatoes, easy roasted carrots, fall side dish

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Find it online: https://todayplates.com/vegan-maple-roasted-sweet-potatoes-and-carrots-recipe/