• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cinnamon and Kale
  • Home
  • Recipes
    • Healthy Breakfast Recipes
    • Healthy Cakes and Treats
    • Easy Healthy Dinners
    • Healthy Drinks
    • Healthy Lunches and Savoury Snacks
    • Healthy Sauces
    • Healthy Soups
    • Vegetables and Salads
  • Healthy Desserts
  • Healthy Eating
    • 12 easy ways to eat more veg
    • How to eat less sugar
    • How to eat more fibre
  • About Cinnamon and Kale
  • Connect

    • Facebook
    • Pinterest
menu icon
go to homepage
  • Cakes, desserts and treats
  • Easy Healthy Dinners
  • Lunches/nibbles
  • Healthy Soups
  • Breakfast
  • Vegetables and Salads
  • Healthy Sauces
    • Facebook
    • Pinterest
  • search icon
    Homepage link
    • Cakes, desserts and treats
    • Easy Healthy Dinners
    • Lunches/nibbles
    • Healthy Soups
    • Breakfast
    • Vegetables and Salads
    • Healthy Sauces
    • Facebook
    • Pinterest
  • ×

    "Home" » Recipes » Vegetables and Salads

    Roast sweet potatoes, white potatoes and carrots

    Published: Nov 26, 2019 · Modified: Jan 21, 2022 by Wendy

    Jump to Recipe Print Recipe

    This medley of roast veg contains a comforting combination of roast sweet potatoes, white potatoes and carrots. It's a delicious accompaniment to a roast or sausages, and provides an easy 2 portions of healthy vegetables.

    Roast sweet potato, white potato and carrot

    One of the best ways to look after yourself is to make sure that you eat plenty of veg. You’ll certainly feel better for it, and your tummy will be in a happier place. Unfortunately ordinary white potatoes don’t count as a helping of vegetables, they are a starchy carb. You may decide to stick to classic roast potatoes for a special Sunday lunch, but sometimes trying switching to this combination of roast sweet potatoes, white potatoes and carrots. Both sweet potato and carrot are packed with vitamins and minerals. Roasting really brings out the flavour of the vegetables and elevates it to a rich, comforting dish.

    If I'm feeling lazy, I’ll just put the veg on a tray and drizzle the oil and seasoning over the top. But I’ve found it is better to put everything in a bowl and give it all a good toss around. It’s worth washing up an extra dish to ensure that everything gets a good coating;)

    The quantities in this recipe look quite generous. But bear in mind that your roast veg will shrink as they dehydrate slightly during the cooking process.

    To peel, or not be peel

    I don’t peel any of the vegetables. Many of the vitamins in vegetables are concentrated in and near the peel, so peeling reduces the nutritional value. If you want to find out more about this, take a look at this link: https://www.healthline.com/nutrition/peeling-fruits-veggies In addition, the peel contains fibre which is invaluable for your gut and your health. In fact the good bacteria that we hear so much about feed on the fibre that you eat. Plus of course, not peeling your veggies saves time. Just give them a wash before you chop them and you’re good to go.

    Root veg chopped for roasting

    You might also like slow cooker red cabbage with apple recipe or courgettes in tomato sauce if you are looking for other vegetable dishes. And if you've still got some sweet potatoes left, how about roasting them in the slow cooker?

    Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
    You can also follow me on Pinterest and Facebook.

    Roast sweet potato, white potato and carrot

    Roast Sweet Potatoes, White Potatoes and Carrots

    Wendy
    A comforting combination, delicious with roast meats or sausages
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Course Side Dish
    Cuisine Healthy
    Servings 4
    Calories 253 kcal

    Ingredients
      

    • 400 g sweet potatoes
    • 400 g white potatoes
    • 400 g carrots
    • 1.5 tablespoon olive oil
    • salt and pepper to taste

    Instructions
     

    • Wash the vegetables, and chop into pieces approx. 2cm square.
    • Place in a large bowl along with the olive oil and seasoning and toss well.
    • Spread out onto a baking tray, and roast in a preheated oven at 190 (170 fan) for 40 mins. If necessary, use a second baking tray so that the veg are not too tightly packed together
    Keyword Roast veg, Sweet Potatoes, Winter

    Please note nutritional information is for guidance only

    « No added sugar fruit cake
    Healthy cranberry sauce »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Stay Connected

    • Facebook
    • Pinterest
    Wendy Faulkner, creator of Cinnamon and Kale

    Hi, I'm Wendy.
    Welcome to Cinnamon and Kale.
    Here you'll find lots of delicious, easy recipes and tips for a healthier diet.

    More about me →

    Recent posts

    • Pea and Courgette Soup
    • Turkey Cobbler
    • Healthy Chocolate Flapjacks
    • Tuna and Sweetcorn Quiche
    • Dairy Free Scones
    • Dairy Free Pastry

    Popular recipes

    • Easy homemade custard without cream
    • No added sugar fruit cake
    • Quick and healthy mackerel pate
    • Healthy honey and almond marzipan
    • Cheese Sauce with Cornflour
    • Healthy apple flapjacks

    Categories

    • Healthy Breakfast Recipes
    • Healthy Lunches and Savoury Snacks
    • Easy Healthy Dinners
    • Healthy Cakes and Treats
    • Healthy Sauces
    • Healthy Soups
    • Vegetables and Salads
    • Healthy Drinks
    • Healthy Eating

    Footer

    ↑ back to top

    Privacy policy

    Contact us

    Copyright © 2022 Cinnamon and Kale