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.
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.