Freshly chopped rosemary and maple syrup give these crowd-pleasing roasted sweet potatoes and carrots their rich, complex flavor.
1 Hour 15 Minutes 15 Min Prep
Substitute butternut squash for the potatoes.
Line baking sheet with foil before adding vegetable mixture.
Spread chopped walnuts onto baking sheet. Bake in 350°F oven 5 min. or until lightly toasted.
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