Roast Sweet Potato and Carrot Recipe

20th December 2018

I have a bit of a love hate relationship with sweet potatoes. I love them as roast sweet potato and carrot but am not yet on the bandwagon of them fully replacing potatoes. They will never be as good as roast potatoes and that’s that.

That said, alongside roast potatoes as part of a roast dinner I can definitely get on board with sweet potatoes. The carrot adds another layer to these sweet potatoes and is great for using up those carrots that always seem to be in the bottom of the veg drawer.

Packed with a rosemary and garlic punch and super easy to make, this roast sweet potato and carrot recipe has me coming back time and time again. Serve with plenty of gravy.

Print Recipe
Roast Sweet Potato and Carrot
Course Side
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Ingredients
  • 2 large sweet potatoes Cut into wedges
  • 5 carrots cut into wedges similar size to sweet potato
  • 3 cloves garlic Not peeled or chopped just bashes with the side of the knife
  • 2 sprigs rosemary
  • olive oil
Course Side
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Ingredients
  • 2 large sweet potatoes Cut into wedges
  • 5 carrots cut into wedges similar size to sweet potato
  • 3 cloves garlic Not peeled or chopped just bashes with the side of the knife
  • 2 sprigs rosemary
  • olive oil
Instructions
  1. Preheat the oven to 200°C
  2. Add the sweet potato wedges, carrot wedges, garlic cloves and rosemary to a large baking tin.
  3. Drizzle with a generous amount of olive oil, enough to coat all of the veggies well.
  4. Roast for 40-45 minutes, stirring every 15 minutes or so, until well cooked and starting to caramelise.

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