Ingredients

• 2 large sweet potatoes (approx 400g), peeled and cubed
• 4 large carrots (approx 300g), peeled and chopped
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp dried rosemary (or thyme)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the cubed sweet potatoes and chopped carrots.
3. Drizzle the vegetables with olive oil and sprinkle evenly with salt, black pepper, and dried rosemary.
4. Toss the mixture well to ensure the root vegetables are thoroughly and evenly coated.
5. Spread the vegetables out in a single layer on the prepared baking sheet to avoid steaming.
6. Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the vegetables are fork-tender and beautifully caramelized with slightly crispy edges.