This comforting combination of roasted potatoes, sweet potatoes and carrots is a delicious and easy side dish. It's a flavoursome accompaniment to a Sunday roast or sausages, and provides an easy 2 portions of healthy vegetables.
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. Adding sweet potato and carrot into the mix adds loads of flavour and nutritious goodness. 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.
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What you'll love about the recipe
- Easy to prepare - this tasty side dish will be ready for the oven in 10 minutes
- All the veggies cook together on one sheet pan for less washing up!
- Roasted root vegetables brings out the natural sweetness and flavour
- High in fibre, vitamins A, C, and E, plus several different B vitamins. There's also lots of important minerals such as potassium and magnesium
- Roasted potatoes, sweet potatoes and carrots are vegan and gluten free
Ingredients
Potatoes. Although there's a good variety of different types of potatoes available, use whatever you've got for this recipe. You could also use salad potatoes in the mix if you prefer.
Sweet potatoes. I only ever see orange sweet potatoes available here in the UK, but I'm sure the recipe would work with other colours if you have them.
Carrots. I just use standard supermarket carrots for the recipe. The flavour will really be enhanced when the carrots are roasted, so you don't need to splash out on a special variety.
Olive oil, or use another healthy cooking oil.
Seasoning - to taste. If you like, you could also add a few herbs such as thyme to the mix.
The quantities in this roasted potatoes, sweet potatoes and carrots recipe look quite generous. But bear in mind that roasted veg will shrink as they dehydrate slightly during the cooking process - and intensify in flavour!
How to make roast potatoes, sweet potatoes and carrots
I don’t peel any of the vegetables. Just give them a wash before you chop them into even sized pieces about 2cm and they are ready.
If I'm in a rush, 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 bowl to ensure that everything gets a good coating;)
Spread the veggies out on a tray. For the quantity in this recipe, I think it's best to use 2 trays so that there's plenty of space. If the vegetables are too close together they'll steam and you won't get such good caramelisation.
Pop them in a preheated oven and roast for 40 minutes. Turn partway through.
Serving and storage
These roasted potatoes, sweet potatoes and carrots are delicious straight from the oven. Why not pop a spatchcocked chicken in the oven at the same time as it'll cook through in 45 minutes. Or a tray of sausages?
You can also store leftover roasted potatoes, sweet potatoes and carrots in an airtight container in the fridge for up to 3 days. You can heat them through in a frying pan - no oil required.
You could also use leftovers in soups and stews. Or serve them at room temperature on a bed of leaves with a topping of crispy chickpeas or pumpkin seeds.
Frequently asked questions
I prefer not be peel the veggies. 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. 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.
No, sweet potatoes will easily cook through in the oven and don't need parboiling. They'll be soft and caramelised in the time that it takes the potatoes and carrots to cook.
I think it's best to prep these root veggies just before roasting. If you prepare potatoes or sweet potatoes ahead of time, you really need to store them in water. And they won't roast and caramelise so well if they go into the oven wet.
Other healthy vegetable side dishes
You can also roast swede to bring out the natural sweetness and nuttiness of this root vegetable. 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?
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Recipe
Roasted Potatoes, Sweet Potatoes and Carrots
Ingredients
- 400 g sweet potatoes
- 400 g white potatoes
- 400 g carrots
- 1.5 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 190 (170 fan).
- Wash the vegetables, and chop into pieces approx. 2cm.400 g sweet potatoes, 400 g carrots, 400 g white potatoes
- Place in a large bowl along with the olive oil and seasoning and toss well.1.5 tablespoon olive oil, salt and pepper to taste
- Spread out onto a baking tray. If necessary, use a second baking tray so that the veg are not too tightly packed together.
- Roast in a preheated oven for 40 mins. Turn partway through so that the vegetables brown evenly.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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