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Dinner recipe · from the recipe book

Garlic Herb Roasted Carrots and Sweet Potatoes

Caramelized, tender-edged carrots and sweet potato cubes tossed with roasted garlic, thyme and rosemary, finished with fresh parsley and a splash of balsamic.

Garlic Herb Roasted Carrots and Sweet Potatoes

Ingredients

  • 5½ medium340 gCarrotspeeled and cut into 2-inch batons
  • 2½ medium340 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2 tbsp27 gOlive oil
  • 4 cloves12 gGarlicthinly sliced
  • 1 tsp1 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ tsp10 gBalsamic vinegar
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Peel and cut the carrot and sweet potato, slice the garlic, and chop the parsley.
  3. On the sheet pan, toss the carrot and sweet potato with the olive oil, thyme, rosemary, salt and black pepper, then spread them in a single layer.
  4. Roast for 15 minutes.
  5. Stir the vegetables, scatter the garlic over them, and roast 12 to 15 minutes more, until the vegetables are tender and browned at the edges and the garlic is golden.
  6. Drizzle the balsamic over the hot vegetables, toss, sprinkle with the parsley and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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