This honey-sweet cinnamon and nutmeg spiced caramelized roasted sweet potatoes and carrots recipe is a dinner must! Perfectly caramelized without any sugar or butter which makes it a healthy side dish option.
I’m always in constant search of creative ways to eat healthy. Now that it’s fall session, I have been adding a generous amount of fall produce to my plate. And I can assure you that I can’t get enough of this caramelized roasted sweet potatoes and carrots recipe! This cinnamon nutmeg spiced side dish is more of a desert for me. Super tender, perfectly caramelized, and it melts in your mouth! This is also a great side to peer with a healthy, pan-fried steak or oven-baked chicken breast.
What you need to make this caramelized roasted sweet potatoes and carrots side dish.
All you will need for this recipe is peeled, cleaned, and chopped sweet potatoes and carrots and a few selections from fall spices for the honey sauce.
- Potatoes (peeled and chopped into medium-sized cubes)
- Carrots (peeled and chopped into medium-sized coins)
- Olive oil
- Lemon juice
- Nutmeg powder
How to make perfectly caramelized roasted sweet potatoes and carrots
First thing, you will need to prepare the vegetables for roasting. Peel 2 large sweet potatoes and chop them into medium-sized cubes. Peel 2 medium-sized carrots and chop to medium length coins.
In a large bowl, add honey, olive oil, lemon juice, nutmeg powder, cinnamon, pepper, salt, and cumin. Mix until thick and smooth.
Add chopped carrots and sweet potatoes and toss until well coated.
Bring a baking sheet, cover with aluminum foil, parchment paper, or spray with cooking spray to prevent sticking.
Dump the potatoes and carrots into the baking sheet and cook for 20 to 30 minutes or until soft and caramelized.
Is this roasted sweet potatoes and carrots recipe high in carbs?
Sweet potatoes are naturally sweet and they contain more carbohydrates than regular white potatoes. With the addition of honey, you may want to be cautious about how much you should consume if you are on a low-carb diet.
How to get perfectly caramelized sweet potatoes and carrots.
The secret to getting this syrupy, caramelized, and slightly charred roasted sweet potatoes and carrots is oven temperature. Preheat the oven to 250°C (500°F) before chopping the vegetables and preparing the sauce. Cooking on this high heat will allow the potatoes and carrots to caramelize perfectly. Refrain from using glass baking dishes. You may risk breaking it during cooking.
What can I use instead of honey?
You can use maple syrup as a vegan substitute for honey. Both would work perfectly for this recipe!
How long should I bake sweet potatoes and carrots?
Sweet potatoes should be ready in 25 minutes. Carrots, on the other side, may take longer to soften depending on the size. You can take out sweet potatoes and leave the carrots for another 10 minutes. Make sure to cut the potato cubes and carrot coins evenly for even cooking.
Can you reheat this recipe?
Yes. you can reheat it in the microwave or on the stove using a nonstick pan. You can simply preheat a nonstick pan for a few seconds before adding roasted potatoes and carrots. Cover up with the lid and stir or flip halfway before they are hot and ready to serve.
Other healthy side dish recipes you may want to try this fall:
- Lemon and Garlic Roasted Potatoes and Green Beans
- Garlic Broccoli Mash
- Cooked Beets Salad
- Nutmeg Spiced Zucchini Potato Soup
Caramelized Roasted Sweet Potatoes and Carrots
- 2 cups sweet potatoes Peeled, chopped into medium-sized cubes
- 1 cup carrots peeled, chopped into medium length coins
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp nutmeg powder
- 1/2 tsp cinnamon
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp salt
- Preheat the oven to 250 degrees.
Prepare the dressing sauce
- In a large bowl, add honey, olive oil, lemon juice, nutmeg powder, pepper, salt, cinnamon, and cumin.
- Whisk until you have a thick, smooth, and well-combined consistency.
- Add chopped sweet potatoes and carrots and toss to coat.
- Bring a baking sheet. Cover with aluminum foil, parchment paper, or a low-calorie cooking spray to prevent sticking.
- Dump the potatoes and carrots on the baking sheet. Bake for 20 to 30 minutes or until soft and caramelized.
- Use maple syrup for a vegan substitute.
- Reheat in the microwave or in a nonstick pan.
- Store for no more than four days.