Oven Roasted Sweet Potatoes
Oven Roasted Sweet Potatoes made with sweet potato, carrots, garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt.
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Servings: 4
Ingredients
- 1 large sweet potato or 2 smaller sweet potatoes
- 1 lb carrots peeled
- 4 cloves garlic minced
- 1/4 c olive oil
- 2 tbsp maple syrup
- 2 tsp thyme
- 1 tsp rosemary
- 1 tsp cinnamon
- Salt to taste
Instructions
Preheat the oven.
- Preheat the oven to 400°F.
Prepare the vegetables.
- Cut the sweet potatoes and carrots into approximately 3/4-inch to 1-inch pieces.
Transfer to baking dish.
- Place the prepared sweet potatoes and carrots in a large baking dish.
Add the seasonings.
- Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish.
Coat the vegetables.
- Toss the ingredients together until the sweet potatoes and carrots are evenly coated with the oil, syrup, herbs, spices, and garlic.
Roast the vegetables.
- Place the baking dish in the preheated oven and roast for 35 to 40 minutes.
Toss halfway through.
- At approximately the 20-minute mark, remove the baking dish from the oven and toss the vegetables to promote even browning.
Continue roasting.
- Return the baking dish to the oven and continue roasting until the vegetables are lightly browned, caramelized, and easily pierced with a fork.
Adjust cooking time if needed.
- If the vegetables are not fully tender after 40 minutes, continue roasting in 5-minute increments until done.
Serve.
- Remove from the oven and serve hot.
Notes
To make this Oven Roasted Sweet Potatoes recipe gluten free, verify that the maple syrup, dried herbs, cinnamon, olive oil, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean cutting boards, knives, measuring spoons, utensils, and a clean baking dish to prevent cross-contact with gluten-containing ingredients.