Roasted carrots and sweet potatoes

Great with braaied fish or roasted chicken.
recipe, carrots, sweet potatoes, roasted,side dish
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Recipe from: 12 December 2015
Preparation time: 10 min
Cooking time: 40 min


  • 250
    small carrots, whole
  • 250
    medium carrots, peeled and quartered lengthwise
  • 4
    small sweet potatoes, skin on, cut into wedges
  • 3
    garlic, sliced
  • 45
    olive or avocado oil
  • 10
    caraway seeds
  • 15
    honey or soft brown sugar
  • handful
    fresh mint leaves
Servings: Change Serving



Preheat the oven to 200 °C.

Place all the ingredients, except the mint, in a large mixing bowl and mix to coat the veggies with oil.

Place the veggies on a large baking tray lined with baking paper and roast 30-40 minutes or until golden brown and cooked through. The time will depend on the size of the veggies. Serve with fresh mint.

Use butternut in this dish, if preferred.
Use cumin seeds if caraway seeds are not available. It will give a completely different flavour, but will be just as delicious.

Recipe reprinted with permission of Heleen Meyer.

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Read more on: carrots  |  recipe  |  sweet potatoes  |  side dishes


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