I've been working on that 'not boring potatoes' vibe because I totally get the 'tired of the same mashed potatoes every year' thing, so this was an impromptu addition.
The inspiration for these came from when I was recipe developing my miso roasted root vegetables. I had plenty of leftover carrots and potatoes and I wanted to go from that umami-rich, super savory roasted veggie situation to going toward sweet and savory.
The carrots and sweet potatoes are tossed in a sweet-smoky bacon and maple syrup glaze and roasted with a pinch of earthy of thyme until caramelized. Simple in it's execution and so dang good!
This is everything you want in a great Thanksgiving dinner or even Easter side dish, full of flavor and easy to bring together! So if you're looking for a more savory side dish than your classic candied yams and sweet potato casserole, these still hit all the vibes but with a maple and bacon touch instead!
Jump to:
- Why You'll Love these Holiday Roasted Sweet Potatoes and Carrots
- Ingredients Needed
- Ingredient Swaps
- How to Make these Easy Roasted Carrots and Sweet Potatoes
- Equipment I Used
- Chef's Tips for Great Roasted Vegetables
- Troubleshooting/FAQs
- Storage and Reheating
- My Favorite Southern Sides for the Holiday Season
- Maple Bacon Roasted Sweet Potatoes and Carrots
Why You'll Love these Holiday Roasted Sweet Potatoes and Carrots
- Perfectly roasted texture. The high-heat roast gives you golden edges and tender centers, no soggy vegetables here.
- It's effortlessly elegant. Just using a handful of ingredients, with a glossy maple glaze and crispy bacon, it makes for a crowd-pleasing yet easy side dish that's restaurant-worthy.
- It’s an easy holiday side. This is right at home next to your Thanksgiving turkey or Christmas rib roast. The smoky bacon adds that rich, salty crunch while the maple caramelizes into a glossy glaze that really brings that holiday feeling.
- Make-ahead friendly. You can chop the veggies or cook the bacon the day before, then toss everything together right before roasting.
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Carrots and Sweet Potatoes - use small/medium sized garnet or jewel sweet potatoes and larger carrots so that you can get pretty even sized 1-inch pieces.
- Thick-cut Bacon - we're rendering the fat for the glaze and sprinkling the crispy bits on top so you want a pretty equal amount of fat and meat on the bacon.
- High Heat Oil - bacon fat's smoke point is only 325ºF. Since we're roasting at 400ºF, we need something that can go that high to protect the bacon fat like vegetable oil, corn oil, or avocado oil.
- Maple Syrup - use the real stuff, not the 'maple-flavored pancake syrup'.
- Brown Sugar - just a bit to help make those roasted veggies turn golden brown, and also bring a hint of that homey molasses sweetness.
- Dried Thyme - I also use fresh thyme for garnish, it just has that bright, fresh flavor that pops against the roasty flavors.
- A pinch of Cayenne - optional for a little hint of spice that livens up the dish.
Ingredient Swaps
- Healthier Fats - you can use olive oil or avocado oil instead of bacon fat and turkey or beef bacon to still keep the indulgent feel.
- Herbs - thyme isn't the only one that tastes good here! Tried ground rosemary or rubbed sage to keep that holiday flavor.
How to Make these Easy Roasted Carrots and Sweet Potatoes
Step 1
Render the bacon fat.
Use your favorite method, but I use the water method when I really want that fat rendered out and the bacon crisp. We're keeping that crisp bacon aside til the end, for sprinkling.
Step 2
Mix the glaze together.
Whisk together the maple syrup and herbs in that hot bacon fat.
Step 3
Toss everything together.
Coat the cubed sweet potatoes and carrots in the glaze and put in a single layer in a baking dish or a prepared baking sheet with parchment paper. Sprinkle with a little salt and pepper and a drizzle of that high heat oil to protect against burning.
Step 4
Roast until caramelized.
Put the veggies in the oven at 400ºF, tossing the carrots and potatoes every 15-20 minutes for about 50 minutes so we can get an even layer of glaze and there's no burning maple syrup.
Step 4
Serve!
The veggies are done once they're fork tender. Sprinkle on that crispy bacon, maybe serve with a little fresh thyme or lemon zest to bring some brightness.
Equipment I Used
Chef's Tips for Great Roasted Vegetables
- High heat for the win. Keep the temperature at least at 400 degrees up to 425 if you want to get some color at the end. Lower temps will result in soggy veggies!
- The secret to great roasted carrots, try the oblique cut! This sounds and looks fancy, I promise it's so easy to do. But it gives the most surface area on the carrots so they have a better chance of getting that good golden-brown color and flavorful caramelization throughout.
- Don't use baby carrots, they're just too small and burn pretty easily. I did not get a good result from them during recipe testing.
- Make Ahead Tip: cook the bacon (and save that fat!) and chop the carrots and sweet potatoes up to three days before cooking. This makes it so much easier to turn into a weeknight dinner side!
Troubleshooting/FAQs
Yes, though it will need to be done in batches. Toss the veggies with oil and seasoning, then air fry at 375°F for about 16–20 minutes, shaking halfway through. Add the bacon and maple syrup during the last few minutes so they caramelize without burning.
They probably didn’t have enough space on the pan. If the vegetables are piled up or touching too closely, they’ll steam instead of roast. Spread everything out in a single layer and crank the oven to 400°F or 425°F so they can caramelize properly.
If it’s leaning too sugary, you can balance the flavor with a sprinkle of salt, a touch of smoked paprika, or even a splash of apple cider vinegar at the end. That little bit of acid or spice keeps everything from tasting flat.
Storage and Reheating
Store the veggies and bacon in an airtight container in the refrigerator for up to 4 days.
To reheat, put them on a baking sheet and rewarm at 400ºF for about 15-20 minutes, flipping halfway through.
My Favorite Southern Sides for the Holiday Season
These maple bacon roasted carrots and sweet potatoes are going to be a new holiday fave for us, friend. If you make and enjoy them, let me know by leaving a comment below or tagging me @sweet_tea_thyme! I love to hear all about it!
Maple Bacon Roasted Sweet Potatoes and Carrots
Ingredients
- 5 slices thick-cut bacon, chopped into ½ inch pieces
- 3 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- ½ teaspoon dried thyme
- A pinch of cayenne pepper, optional
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 tablespoon high-heat oil, vegetable, corn, or avocado oil
- Kosher salt and freshly cracked black pepper, to taste
- Fresh thyme, flaky salt, or lemon zest, for garnish
Instructions
- Cook the bacon using your favorite method (I use the water method to render the most fat out). Once the bacon is crisp, remove it and set aside on paper towels. Keep about 3 tablespoons of bacon fat in the pan.5 slices thick-cut bacon
- Whisk the maple syrup, brown sugar, thyme, a hearty pinch of salt, and ground cayenne pepper into the warm bacon fat.3 tablespoons pure maple syrup, 1 tablespoon brown sugar, ½ teaspoon dried thyme, A pinch of cayenne pepper
- In a large bowl, combine the carrots and sweet potatoes. Pour the maple-bacon glaze over them and toss well with a wooden spoon until evenly coated.2 medium sweet potatoes, 3 medium carrots, 1 tablespoon high-heat oil
- Spread the veggies into a single layer on a parchment-lined baking sheet or in a baking dish. Drizzle with a the high-heat oil and season with the kosher salt and pepper.Kosher salt and freshly cracked black pepper
- Roast at 400ºF for about 45-50 minutes, tossing every 15-20 minutes to keep the glaze from burning and help everything caramelize evenly. When the vegetables are done, they'll be fork-tender with deep golden brown edges.
- Transfer to a serving dish, sprinkle the crispy bacon pieces all over the top and garnish with a little fresh thyme, flaky sea salt, or lemon zest for brightness. Serve warm!Fresh thyme, flaky salt, or lemon zest
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