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Roasted sweet potato and carrot

Roasted sweet potato and carrot

Roast these vegetables a minute longer for extra flavour.

  • Serves 4-6
  • Less than 45 minutes


  • DIY spice mix:
  • 3 Tbsp (45ml) cumin seeds
  • 3 Tbsp (45ml) coriander seeds
  • 1 Tbsp (15ml) smoked or regular paprika
  • 1 Tbsp (15ml) dried mixed Italian herbs
  • 4 small (about 500g) sweet potatoes
  • 8 large (about 800g) carrots
  • Glug olive oil
  • Salt and milled pepper
  • 1 tsp (5ml) cumin seeds or DIY spice mix, toasted
  • 1 tsp (5ml) sumac (optional)
  • Handful torn fresh herbs (like dill, parsley and mint
  • Dressing:
  • 1 Tbsp tahini (optional)
  • Juice (60ml) and grated peel of 1 lemon
  • ¼ cup (60ml) plain double-cream or low-fat yoghurt
  • Salt and milled pepper
  • Splash of water


  1. For the DIY spice mix, toast seeds in a dry pan for a minute until fragrant.
  2. Grind using a pestle and mortar and mix with paprika and dried herbs.
  3. Slice sweet potatoes and carrots into wedges (do not peel).
  4. Toss vegetables with oil, salt, pepper, cumin seeds or spice mix and sumac, if using, on a baking tray
  5. Roast for 25-30 minutes or until cooked through and crispy.
  6. Whisk dressing ingredients together.
  7. Serve roasted vegetables topped with herbs and drizzled with dressing.
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