Roasted Sweet Potatoes and Carrots

Roasted Sweet Potatoes and Carrots

To make AIP friendly, just omit the black pepper!
Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 1


4 medium Carrots
3 medium potato(es) Sweet potato
1 tsp Garlic powder
3 tbsp Olive oil
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. 

Nutrition Facts

Per Portion

Calories 453
Calories from fat 7.9
Calories from saturated fat 1.8
Total Fat 0.9 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 384 mg
Potassium 2106 mg
Total Carbohydrate 103 g
Dietary Fiber 18.2 g
Sugars 27.9 g
Protein 8.5 g

Dietary servings

Per Portion

Vegetables 3.6

Energy sources




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