Hello and welcome to solsarin. This post is about “roasted sweet potatoes and carrots“.
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist,[2][3][4] all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot.
Calories: 116kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 432mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19513IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg
In fact, I love roasted veg like these Roasted Potatoes and Carrots so much, I dedicated a special feature in my cookbook to them! (The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
For sweeter veggies, add a little bit of extra brown sugar with the butter when tossing.
For a more savory side, skip the brown sugar and cinnamon and opt for salt & pepper with thyme. Or toss fresh dill with the butter after cooking.
To roast in the oven, prepare as directed. Bake on a parchment-lined pan at 400°F for 35-40 minutes or until tender.
Serving: 1cup | Calories: 111 | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 175mg | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15507IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
As long as you give sweet potatoes a good wash, you do not need to peel them before roasting. In fact, unpeeled sweet potaotes are delicious because the outer skin browns and becomes crispy when baked. However, if you don’t like the peels it is perfectly fine to peel sweet potatoes before roasting.
Carrots can be roasted whole, cut longways (or lengthwise) into halves or quarters, or cut along the length of a carrot into rounds or thicker 2-3 inch (5-7 cm) long pieces. For this recipe we recommend slicing carrots into 1/4 inch (about 0.5 cm) slices to match the size of the sweet potato cubes.
Sweet potatoes can be roasted whole, cut into rounds (or medallions), cut into strips for baked sweet potato fries, cut into halves or quarters, or cut into cubes of any size. For this recipe we are roasting sweet potatoes with carrots, so we cut both vegetables into the size size cubes, or squares, so they are easier to eat together.
As long as you wash carrots well, you do not need to peel them before roasting. In fact, unpeeled carrots are delicious because the outer layer browns when baked and provides deeper flavor through a process called the maillard reaction when the natural sugar in carrots is heated.
large sweet potatoes (about 1 1⁄2 pounds), peeled and ends removed, cut into 1⁄4-inch-by- 3-inch batonnets
8
medium carrots (about 1 pound), quartered lengthwise and cut into 3-inch pieces
1
large onion, cut into 1⁄2-inch- thick slices
2
large garlic cloves, minced
Juice of 1 orange (about 1/2 cup)
3 tbsp.
butter, melted
2 tbsp.
olive oil
1 tsp.
kosher salt
1 tsp.
sweet paprika
1/2 tsp.
ground cumin
1/2 tsp.
ground ginger
1/4 tsp.
ground cinnamon
1/4 tsp.
freshly ground black pepper
1/8 tsp.
cayenne pepper
20
mint leaves
1/2 c.
Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
1/2 tsp.
Kosher salt
1/2 tsp.
Freshly ground black pepper
1/2 tsp.
red pepper flakes
1/2 tsp.
chili powder
1/4 tsp.
sweet paprika
1/4 tsp.
ground cumin
3/4
stick butter
2 c.
pecans
Most supermarkets and gourmet shops sell already pre-cut vegetables, making it easier for everyone to make this dish by eliminating much of the prep work. Which for many of us that have busy lives, becomes a lifesaver!
We eat roasted vegetables four to five nights a week at home. Whether I’m cooking classic Oven Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic and Parmesan or sweet Cinnamon Roasted Butternut Squash, my favorite roasted vegetables are tender on the inside, crispy on the outside, and so tantalizingly caramelized, my signature move is to eat one-third of the pan before the vegetables ever make it to our plates.
1
Amount Per Serving: CALORIES: 177TOTAL FAT: 6gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 0mgSODIUM: 484mgCARBOHYDRATES: 30gFIBER: 6gSUGAR: 13gPROTEIN: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate
Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.
Thank you for staying with this post “roasted sweet potatoes and carrots” until the end.
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