Roasted Japanese Sweet Potatoes and Carrots
Roasted Japanese sweet potatoes and carrots are an easy delicious dish that goes well with anything! The vegetables are roasted to perfection, and drizzled with Japanese inspired sweet tangy sauce. This recipe is gluten-free and dairy-free, with a vegan option.
Equipment
- 1 x baking sheet pan
Ingredients
- 1 pound Japanese sweet potatoes
- 1 pound carrots
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon salt
- 1 teaspoon onion powder
For sauce:
- 1 tablespoon honey or maple syrup for vegan option
- 2 tablespoon tamari soy sauce
- 1 teaspoon sesame oil
- 2 teaspoon rice vinegar
Toppings
- 2 tablespoons pine nuts
- Thinly sliced scallions
- Ground black pepper
Instructions
- Preheat the oven to 425F°C/ 218°C.
- Peel the sweet potatoes and carrots. Cut into short sticks that are about ½ inch thick. Place them on a baking sheet pan.
- Drizzle avocado oil, sprinkle salt and onion powder over the vegetables. Toss well to coat.
- Roast for 20-25 minutes, or until the vegetables are lightly browned.
- While roasting, make the sauce. Combine the honey, tamari soy sauce, sesame oil and rice vinegar together in a small cup and whisk.
- Transfer the roasted vegetables to a plate. Top with pine nuts, scallions, black pepper, and drizzle sauce.
Notes
Sweet potatoes and carrots above are weighed with the skin on.
Nutrition
Serving: 1servingCalories: 181kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 623mgPotassium: 534mgFiber: 5gSugar: 10gVitamin A: 23356IUVitamin C: 6mgCalcium: 51mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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