Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 lb carrots, peeled and sliced into rounds
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Peel the sweet potatoes and carrots, slicing them into uniform 1-inch chunks.
  2. In a large mixing bowl, toss the vegetables with olive oil, maple syrup, minced garlic, rosemary, salt, and pepper until thinly coated.
  3. Spread the vegetables in a single layer on a parchment-lined baking sheet to ensure roasting rather than steaming.
  4. Roast for 25–30 minutes, tossing once halfway through, until edges are deep mahogany brown and centers are velvety.