Roasted Sweet Potatoes and Carrots

9 75 800
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 1
Roasted Sweet Potatoes and Carrots
Health Rating
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
1/2 tsp Oregano, dried
1 dash 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 800
Calories from fat 378
Calories from saturated fat 53
Total Fat 42 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 30 g
Cholesterol 0
Sodium 542 mg
Potassium 2160 mg
Total Carbohydrate 106 g
Dietary Fiber 19 g
Sugars 28 g
Protein 9.1 g

Dietary servings

Per Portion

Vegetables 9.2

Energy sources