Roasted Sweet Potatoes and Carrots

9 75 806
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 1
Roasted Sweet Potatoes and Carrots
Health Highlights
To make AIP friendly, just omit the black pepper!


4 medium Carrots
3 medium potato Sweet potato
1 tsp Garlic powder
3 tbsp Olive Oil, Extra Virgin
1/2 tsp Oregano, dried
1/4 tsp Rosemary, dried
1/2 tbsp, leaves Thyme, dried
1 dash Salt (or to taste)
1 dash Black pepper (or to taste)


1. Preheat oven to 400F (200C). Line baking dish with parchment paper. 

2. Peel potatoes and  carrots. Cut the potatoes into wedges. Leave the carrots whole. If they're too large however, cut them into smaller pieces. 

3. Place the vegetables in a large bowl, add the oil, herbs and seasonings. Toss well to combine. Add more oil if the vegetables look too dry. 

4. Spread the coated vegetables evenly onto the baking dish and bake for 45 minutes to 1 hour. 



are high in beta carotene which get converted to vitamin A in the body, this is important for vision, and healthy skin

Sweet Potatoes

are high in fiber and vitamin C

Nutrition Facts

Per Portion

Calories 806
Calories from fat 381
Calories from saturated fat 59
Total Fat 42 g
Saturated Fat 6.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 28.5 g
Cholesterol 0
Sodium 585 mg
Potassium 2062 mg
Total Carbohydrate 108 g
Dietary Fiber 20.6 g
Sugars 28 g
Protein 9.2 g

Dietary servings

Per Portion

Vegetables 9.2

Energy sources


Meal Type(s)