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Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme

Roasted Sweet Potatoes with Carrots and Fresh Thyme: A Quick and Easy Guide

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When it comes to simple, wholesome side dishes that deliver both flavour and nutrition, it’s hard to beat a tray of perfectly roasted vegetables. These Roasted Sweet Potatoes with Carrots and Fresh Thyme tick all the boxes for a satisfying Paleo-friendly side. Packed with vibrant colour, natural sweetness, and subtle herby depth, they’re the kind of dish that looks beautiful on your table and works with just about any main.

Roasted sweet potatoes are a great side dish for a Paleo dinner. Bright orange and packed with vitamins A, B and C, don’t be surprised if you’re wearing sunglasses indoors and singing the alphabet whilst tucking into these!

This recipe is deceptively simple, using just a handful of real food ingredients. But the way those ingredients interact in the oven — caramelising gently with the help of maple syrup, deepening in flavour from the cloves, and brightened by aromatic fresh thyme — is nothing short of magic. Whether you’re feeding your family midweek or entertaining friends on the weekend, this dish will always be welcome on the table.

Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme
Print Recipe
5 from 1 vote

Roasted Sweet Potatoes with Carrots and Fresh Thyme

Roasted Sweet Potatoes with Carrots and Fresh Thyme is a vibrant and nutritious side dish perfect for any Paleo dinner. Packed with vitamins A, B, and C, these sweet potatoes are drizzled with olive oil and high-grade maple syrup, then roasted with cloves and fresh thyme for a deliciously caramelized finish.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Sides
Cuisine: Paleo
Keyword: easy paleo recipes, healthy side dish, Paleo Side Dish, roasted sweet potatoes, sweet potatoes with thyme
Servings: 4 people
Calories: 150kcal
Cost: $10

Equipment

  • Roasting Dish

Ingredients

  • 3 sweet potatoes peeled and chopped into wedges
  • 6 carrots peeled and chopped
  • Olive oil
  • High grade maple syrup
  • 2 cloves
  • A few sprigs of fresh thyme

Instructions

  • Preheat the Oven: Start by setting your oven to 180C / 350F / Gas mark 4.
  • Prepare the Vegetables: Peel and chop the sweet potatoes and carrots into uniform pieces, ensuring they cook evenly. Transfer the chopped vegetables to a roasting dish.
  • Add Oil and Syrup: Drizzle a little olive oil and an equal part of high-grade maple syrup over the vegetables, giving them a light and even coating.
  • Season: Add the cloves and a few sprigs of fresh thyme to the dish. Toss the vegetables to mix everything well and ensure even distribution of flavors.
  • Roast: Place the roasting dish in the preheated oven. Roast for around 40 minutes, occasionally turning the vegetables to ensure they cook evenly and caramelize beautifully.
  • Serve and Enjoy: Once the sweet potatoes and carrots are well cooked and slightly caramelized, remove them from the oven. Serve as a delightful side dish with your favorite Paleo main courses.

The Power of Colourful Vegetables

Sweet potatoes and carrots are nutritional superstars, offering a host of benefits beyond just looking pretty on the plate. Their rich orange hue comes from beta carotene, a powerful antioxidant that the body converts into vitamin A. This supports eye health, skin regeneration, and immune system function — making these root veggies a great addition to your weekly rotation.

Carrots also deliver plenty of vitamin K, potassium, and fibre, while sweet potatoes are known for being high in complex carbohydrates, making them an excellent source of sustained energy. Combined, they provide a naturally sweet, earthy base that pairs well with savoury mains, hearty stews, and even grilled meats or fish.

Why Thyme is the Ideal Herb for Roasting

Thyme may be delicate in size, but its impact in this dish is significant. This Mediterranean herb has a mild, woodsy flavour that plays beautifully against the sweetness of the vegetables. Roasting it brings out its essential oils, intensifying its aroma and weaving its subtle earthiness through the entire tray.

Fresh thyme works best in this recipe, though dried thyme can be used in a pinch. If you do use dried, be sure to reduce the quantity slightly, as its flavour is more concentrated.

The Magic of Cloves and Maple Syrup

It may not be the first combination that comes to mind, but cloves and maple syrup create an incredible flavour contrast that elevates this humble side dish into something memorable. The cloves add warm, slightly sweet spice notes that complement the roasted vegetables, while a drizzle of pure maple syrup enhances the natural sugars and encourages golden caramelisation in the oven.

As with all Paleo recipes, ingredient quality matters. Use 100% pure maple syrup — not maple-flavoured syrup — and ensure your cloves are fresh for the best results. You’ll be amazed how much depth these two small additions can add.

Choosing the Right Olive Oil

To bring everything together, the vegetables are coated with a generous splash of olive oil. Not only does this help them roast evenly and develop a beautiful crispy edge, but it also contributes heart-healthy monounsaturated fats to the dish. If you’re unsure whether your olive oil is the real deal, check out this guide to choosing a high-quality, genuine product.

You can also experiment with avocado oil or melted ghee if you prefer a different fat source — both handle high heat well and add their own subtle flavour profiles.

Preparing the Vegetables

One of the reasons this dish is so popular is that it’s almost impossible to mess up. Here are a few simple tips to ensure roasting perfection every time:

  • Uniform size: Cut your sweet potatoes and carrots into similar-sized pieces so they roast evenly. Too small, and they may burn; too large, and they’ll take forever to cook.
  • No overcrowding: Use a large baking tray or two smaller ones to make sure the vegetables are in a single layer. Crowding the pan traps steam, preventing caramelisation.
  • Preheat the oven: Don’t skip this step. A hot oven helps the edges crisp while the insides stay tender.
  • Toss thoroughly: Mix the vegetables well with the oil and seasonings to ensure an even coating on every piece.

Serving Suggestions

This dish is versatile enough to complement a wide range of Paleo mains. Try it alongside grilled chicken thighs, a slow-cooked lamb shoulder, or even baked salmon. The natural sweetness pairs beautifully with spiced or smoky proteins, and the thyme and cloves add just enough interest without competing for attention.

For a vegetarian Paleo meal, you could serve this dish with a big leafy salad, some avocado, and a handful of toasted nuts or seeds for extra protein. It’s also a lovely side for brunch, paired with poached eggs or served cold the next day as part of a packed lunch.

Make it Your Own

One of the best things about this recipe is how easy it is to customise. Try swapping out the carrots for parsnips or beetroot for a twist on colour and flavour. You can use Japanese white-flesh sweet potatoes for a slightly nuttier taste, or mix in some red onion or fennel to add complexity.

Love a bit of spice? Sprinkle over some ground cinnamon, nutmeg, or even a touch of cayenne pepper before roasting. You could also add crushed garlic cloves or a handful of rosemary if thyme isn’t your favourite herb. The basic technique stays the same — you’re simply tailoring it to your tastes and what you have on hand.

Storage and Meal Prep

These roasted vegetables store well, making them perfect for meal prep. Once cooled, transfer to an airtight container and refrigerate for up to four days. Reheat in a hot oven for 10 minutes to bring back their crisp edges, or toss them cold into a salad with greens and a protein of your choice.

You can also freeze leftovers, though the texture may change slightly upon thawing. For best results, reheat from frozen in a hot oven until warmed through and slightly crisp.

Final Thoughts

Roasted Sweet Potatoes with Carrots and Fresh Thyme is a simple yet flavourful dish that perfectly complements any Paleo meal. The combination of sweet potatoes and carrots, enhanced with olive oil, maple syrup, cloves, and thyme, creates a delicious and nutritious side that is both visually appealing and satisfying to eat.

If you try this recipe, let me know how it turned out for you in the comments below! Share any favourite additions or tweaks, and enjoy the best roasted sweet potatoes with this easy Paleo recipe.

Additionally, feel free to share your thoughts and any variations you tried in the comments below. Happy cooking!

Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme

what to do with left-over herb stems basil rosemary waste produce ideas paleo diet

6 Creative Uses for Leftover Herb Stems

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When a recipe calls for a few fresh basil leaves, a bit or parsley or oregano, what do you do with the stems that get left behind?

If you've been throwing them away – STOP!

Use them whole

For big stems like rosemary, try adding them whole to sauces and soups, then removing them whole before serving.

what to do with leftover herb stems basil rosemary waste produce ideas paleo diet

Make a veggie broth

Keep a bag in the freezer and add stems as you use them. When the bag is full, it's time to make veggie stock!

Use them as herbs

In the conventional way – chop them up really finely and add them to your recipe

Use them as kebab skewers

This one takes a bit more preparation, but it you have big herb plants like rosemary, save the long stems. Wash them thoroughly, then freeze them. Use them frozen in the place of a wooden or metal skewer to have deliciously rosemary infused meat and veggies on your next barbecue!

Make herb infused olive oil

Simply add the stems in an airtight container with some olive oil and leave for a few days. Next time you use the oil, it will have a delicious herb-infused flavour.

Stuff with them

When you stuff a bird or fish, use the leftover herb stems. Remove before serving and the herbs will have infused into the meat/ fish perfectly.

Dry and Powder for Seasoning

If you’ve got a dehydrator or even just a sunny windowsill, you can dry leftover herb stems instead of binning them. Once dry, blitz them into a fine powder using a food processor or spice grinder. This DIY seasoning can be sprinkled onto meats, vegetables, or even blended into Paleo-friendly sauces and dressings. It's a great way to preserve flavour and reduce waste at the same time.

Use in Herbal Teas and Infusions

Many herb stems, like mint, lemon balm, thyme or basil, can be steeped in hot water to create light, refreshing teas. If you're feeling adventurous, try combining different herb stems to make your own custom blends. This is especially good if you're winding down in the evening and want a caffeine-free, natural drink. Just make sure to rinse the stems thoroughly beforehand.

Blend into Pestos and Sauces

While traditional pesto uses only the leaves, the stems of herbs like parsley and coriander are packed with just as much flavour. Try blending stems in with your usual pesto ingredients – you may even find the texture improves. The key is to blend well so they’re completely broken down, leaving no stringy bits behind.

Natural Food Wraps and Steamers

Large herb stems like lemongrass, bay, or rosemary can be used as a base for steaming fish or vegetables, acting as a rack to prevent sticking while also adding a subtle aroma. Similarly, soft, flexible stems from parsley or coriander can be used to tie up food bundles when steaming in parchment or foil, adding both function and flavour.

Add to Ferments

If you're into fermenting your own vegetables (think sauerkraut, kimchi or carrots), herb stems can be added to the jar to bring subtle extra flavour to your ferments. Dill stems work brilliantly with pickles, while thyme and oregano stems add a depth of flavour to brined vegetables. They also look visually interesting through the glass!

Repurpose into Natural Cleaners

This might sound odd, but some herb stems like mint, thyme, and rosemary have natural antibacterial properties. Steep the stems in white vinegar for a couple of weeks and strain. You’ll be left with a wonderfully fragrant, chemical-free household cleaner that’s perfect for wiping down kitchen benches.

Use in Ice Cubes for Cooking and Drinks

Add finely chopped herb stems into ice cube trays with water or olive oil and freeze. You can then toss them straight into a hot pan to begin a recipe, or drop into sparkling water for a subtly flavoured herbal drink. This method locks in the freshness and makes your next cooking session even easier.

Compost or Feed Your Plants

If none of the above ideas appeal, herb stems still have one final use: compost. Adding them to your compost pile or worm farm will contribute to rich, nutritious soil. If you’re growing herbs yourself, it’s a nice way to complete the cycle and keep your garden flourishing.

Why It Matters

Reducing food waste is one of the most powerful, practical steps you can take to live a more sustainable life. From a Paleo perspective, it also fits beautifully with the philosophy of making the most of natural resources, respecting food, and using whole ingredients in creative ways. Every time you repurpose an ingredient that would otherwise be discarded, you’re supporting not only your health, but also the environment.

What About Stems That Are Tough or Woody?

Not all stems are created equal. The tougher, woodier stems of herbs like rosemary and thyme are best suited to infusions, stocks, or as roasting aromatics. Trying to eat them raw or even finely chopped can leave a fibrous texture that’s not pleasant in most dishes. The trick is to match the use to the stem’s texture and intensity — if it’s soft, blend it. If it’s hard, infuse it.

A Note on Storage

If you’re not ready to use your stems straight away, don’t toss them. Wrap them in a damp paper towel and store them in a sealed container in the fridge for a few days. Alternatively, freeze them in a ziplock bag and pull them out as needed for stocks, teas, or marinades.

Final Thoughts

Herb stems are one of the most underappreciated parts of the plant. While many people instinctively discard them, there’s no reason they can’t be repurposed to enhance flavour, reduce waste, and save money. Whether you’re simmering a broth, blending a sauce, or cleaning your kitchen, there’s always a clever way to use those leftover stems. So next time you’re chopping herbs, pause before you compost — and give those stems a second life.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Jamaican Goat Curry in the Slow Cooker

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Ever tried goat? I’ll admit, it can be a bit of a challenging meat. It took me quite a few visits to my butchers before I finally learnt how to use it properly. Through experimenting, I’ve learnt that it requires an extended, slow cooking method in order to make it tender. The meat itself is incredibly flavoursome, and excellent when paired with bold flavours. Goat Curry is a popular dish in the Caribbean, so that’s exactly where my influences came from when creating this recipe.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min
Print Recipe
5 from 2 votes

Slow Cooker Jamaican Goat Curry

This Jamaican-inspired goat curry is rich and flavourful, made tender through slow cooking. Goat meat pairs excellently with bold spices, creating a delicious Caribbean dish that's perfect for dinner.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner
Cuisine: Caribbean, Jamaican
Keyword: Caribbean goat curry, Goat curry, Jamaican curry, slow cooker recipe
Servings: 4 Serves
Calories: 350kcal
Cost: $25

Equipment

  • Large pan
  • Slow cooker

Ingredients

  • 1 tbsp coconut oil
  • 1 large white onion finely diced
  • 8 garlic cloves crushed
  • 100 g ginger grated
  • 4 scotch bonnet chillies use less if you prefer your curries less spicy, deseeded and chopped
  • 1 tbsp ground allspice
  • 1 tsp cumin
  • 1 tsp coriander
  • 500 g goat shoulder meat chopped into cubes
  • A few sprigs fresh thyme
  • 4 bay leaves
  • 1 x 400ml can chopped tomatoes
  • 400 ml beef stock
  • Juice of half a lime
  • Fresh coriander for garnish
  • Salt & pepper to taste

Instructions

  • Sauté the Aromatics: Heat the coconut oil in a large pan. Add the diced onion and sauté for 5 minutes until softened. Add the garlic, ginger, and chilli, and cook for another 2-3 minutes.
  • Brown the Meat: Add the goat meat to the pan and lightly brown on the outside. Throw in the allspice, cumin, and coriander, ensuring the meat is evenly coated.
  • Transfer to Slow Cooker: Transfer the contents of the pan into your slow cooker. Add the thyme, bay leaves, chopped tomatoes, and beef stock, and stir. Cover, and cook on low for 6-8 hours.
  • Finish and Serve: When ready to serve, squeeze in the lime juice and garnish with plenty of fresh coriander.

Notes

  • Adjust the number of scotch bonnet chillies based on your spice preference.
  • This curry pairs well with steamed vegetables or cauliflower rice.
  • Goat meat can be substituted with lamb if preferred.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Why Choose Goat Meat?

Goat meat, while less common in Western kitchens, is one of the most widely consumed red meats globally. It’s incredibly lean, lower in fat and cholesterol than beef, pork, or lamb, and high in protein, iron, and B vitamins. For anyone following a Paleo lifestyle, it fits right in — especially if you can source pasture-raised or organic goat. Because of its lower fat content, it benefits from gentle, moist cooking methods to really shine.

What Makes Jamaican Goat Curry So Special?

Jamaican cuisine is known for its rich, bold, and aromatic spices. When applied to goat meat, these flavours complement the natural richness of the meat and balance it with warmth, heat, and depth. The traditional blend typically includes allspice, thyme, ginger, and Scotch bonnet chillies. In this Paleo version, we skip any sugar, legumes, or processed ingredients — but the essence of the dish remains intact: deeply satisfying, fragrant, and hearty.

Slow Cooking: The Secret to Tender Goat

One of the most important things to know when working with goat is that it really needs time. This is not a cut-and-fry kind of meat. It thrives when it’s left to gently bubble away for hours, allowing the connective tissue to soften and the meat to fall off the bone. A slow cooker or crockpot is ideal, but you can also use a heavy cast-iron pot on the stovetop or in the oven on low heat. In fact, letting the curry cook low and slow ensures all the spices have time to mingle and infuse every bite.

What to Serve with Jamaican Goat Curry

While traditional versions may come with rice and peas, in keeping with a Paleo approach, there are plenty of satisfying alternatives:

  • Cauliflower rice – a light, low-carb substitute that soaks up the sauce beautifully.
  • Mashed sweet potato – offers a slightly sweet contrast to the spices in the curry.
  • Roasted plantains – a nod to Caribbean tradition, and a delicious, naturally sweet pairing.
  • Steamed greens or sautéed spinach – a nutrient-dense and colourful addition to your plate.

Tips for Cooking with Goat

Here are a few extra tips to help make your Jamaican Goat Curry a consistent success:

  • Brown the meat first: A quick sear in a hot pan before transferring to the slow cooker helps add depth and a slight caramelised flavour.
  • Let the curry rest: Like most curries, the flavour improves even more if you let it sit overnight and reheat the next day. Great for meal prep!
  • Remove excess fat: Goat is lean, but some cuts still contain connective tissue and bits of fat that are best trimmed before cooking.
  • Adjust the heat: If you’re sensitive to spice, reduce or omit the chillies — you can always add a little more later.

Customise Your Spice Blend

Every Jamaican household has its own version of curry goat, and you can easily make this recipe your own by adjusting the spice blend. Common additions include:

  • Fresh ginger and garlic
  • Ground cumin and coriander
  • Bay leaves and cinnamon
  • Lime juice or zest for brightness

Feel free to play around with what you have in your pantry — just keep the bold, earthy base flavours intact for that authentic Jamaican taste.

Where to Buy Goat Meat in Australia

Goat meat is increasingly available in Australia, especially from independent butchers, farmers markets, and online meat suppliers. Some areas with larger African, Caribbean, or Middle Eastern communities also have specialty butchers who carry goat regularly. Ask your local butcher if they can source it for you — many are happy to bring it in upon request. Look for cuts like shoulder, neck, or leg, which are best for slow cooking and rich stews like this one.

Leftovers and Freezing

This curry stores beautifully, and in fact, the flavour often improves after a day or two. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in portioned containers for up to 3 months. To reheat, simply warm on the stovetop over low heat until bubbling, or microwave gently, adding a splash of water if the sauce has thickened too much.

A Dish Worth Sharing

If you’re entertaining friends who’ve never tried goat before, this is a fantastic recipe to showcase it. It’s warming, generous, and pairs perfectly with all sorts of sides and condiments. Serve it at your next dinner party or family lunch, and you might convert a few goat-sceptics in the process!

Goat: A Sustainable Choice

Beyond its culinary appeal, goat meat is also a more sustainable red meat option. Goats require less feed and water compared to cattle, and they can graze in arid conditions unsuitable for other livestock. Supporting local goat farmers contributes to more diverse, regenerative agricultural practices — all while enjoying a delicious, nutrient-rich meal that supports your health.

Try It and Let Me Know

If this recipe has inspired you to try goat for the first time, or if you’ve already made your own twist on this dish, I’d love to hear about it. Share your feedback or variations in the comments below — and don’t forget to let me know if you’ve found any other unusual meats that are worth slow-cooking Paleo-style!