ROASTED TURNIPS AND CARROTS RECIPES

Name: Roasted Carrots and Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 large carrots peeled and cut into chunks; 3 medium sweet potatoes peeled, quartered, and cut into chunks; 1-1/2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt; 1/2 teaspoon dried red pepper flakes

DEEP SOUTH DISH: ROASTED CARROTS AND SWEET POTATOES

Deep South Dish: Roasted Carrots and Sweet Potatoes image

Carrots and sweet potatoes, tossed with olive oil, salt and red pepper flakes and oven roasted.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 5

Ingredients

3 large carrots peeled and cut into chunks
3 medium sweet potatoes peeled, quartered, and cut into chunks
1-1/2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon dried red pepper flakes

Steps:

Place oven rack in the center of oven and preheat oven to 450 degrees F.
Place carrots and sweet potatoes in a bowl and drizzle with 1 tablespoon of olive oil.
Add salt and red pepper flakes; toss to evenly coat, adding more olive oil if needed to coat everything.
Transfer vegetables to a rimmed, shallow baking pan and spread out, leaving space between vegetables.
Bake for about 15 to 20 minutes, tossing halfway through. Test with the tip of a knife for tenderness and add additional time as needed. Serve immediately.

DEEP SOUTH DISH: ROASTED CARROTS AND SWEET POTATOES

Deep South Dish: Roasted Carrots and Sweet Potatoes image

Carrots and sweet potatoes, tossed with olive oil, salt and red pepper flakes and oven roasted.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 5

Ingredients

3 large carrots peeled and cut into chunks
3 medium sweet potatoes peeled, quartered, and cut into chunks
1-1/2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon dried red pepper flakes

Steps:

Place oven rack in the center of oven and preheat oven to 450 degrees F.
Place carrots and sweet potatoes in a bowl and drizzle with 1 tablespoon of olive oil.
Add salt and red pepper flakes; toss to evenly coat, adding more olive oil if needed to coat everything.
Transfer vegetables to a rimmed, shallow baking pan and spread out, leaving space between vegetables.
Bake for about 15 to 20 minutes, tossing halfway through. Test with the tip of a knife for tenderness and add additional time as needed. Serve immediately.

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