Roasted Sweet Potatoes and Onions, a simple and tasty roasted vegetable side dish combination. Only 5 ingredients and 40 minutes!
Love sweet potatoes? Love onions? Roast them together! This sheet pan recipe is versatile and meal prep friendly, not to mention it’s so simple to prepare. Enjoy it as a side dish or topping for salads and bowls!
👉 Ready to learn how to make roasted onions and sweet potatoes together? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + cut vegetables
First, preheat your oven to 400 degrees F (200 C), then prep the vegetables with a quick wash before cutting them.
- To cut onions: Cut stems and then make a slice around the outside the onion to remove the top layer. Then cut the onion into rounds, or in half and then into slices.
- To cut sweet potatoes: Cut off the ends, then cut potatoes into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
👉 Pro tip! We like to cut the sweet potatoes and onions into similar sized pieces so they’re easier to eat, have similar cooking times, and for extra crunch.
2️⃣ Step Two: Spread veggies evenly on a roasting pan
Next, place the cut sweet potatoes and onions on a roasting or sheet pan.
👉 Tip! We like to keep the vegetables separated on the roasting pan. Sweet potatoes can a bit take longer to bake and you can easily scoop the roasted onions off the pan when it’s done and keep cooking the potatoes.
Toss the veggies with olive oil until completely coated. Season with sliced garlic, as well as salt and pepper to taste.
3️⃣ Step Three: Roast vegetables in the oven
The last step is to bake the veggies in the oven until they are tender and brown around the edges. This will take about 35 minutes, more or less depending on your oven.
To make sure the onions and sweet potatoes cook evenly, give them a stir halfway into cooking. If the onions are cooking faster than the sweet potatoes, remove them to a plate and continue to cook the potatoes until they’re done.
When the veggies are done cooking, take them out of the oven. If using as a side dish, serve them immediately. You can also let them cool and serve on top of salads or bowls.
💡 Seasoning ideas
Garlic, salt, and pepper are the simple seasonings we used for this recipe, but get creative with your favorite spices. Here are some ideas:
- Lemon zest, salt, and pepper: sprinkle fresh lemon zest over sweet potatoes and onions when they are done cooking, then finish it off with some salt and pepper to taste
- Rosemary and minced garlic: roast vegetables with an extra savory flavor blend of rosemary and minced garlic
- Paprika, chili powder, and cayenne: add some spice to this dish by roasting the vegetables with paprika and chili powder, then sprinkling a little cayenne pepper on top
♻️ Sustainable kitchen + cooking tips
We care about reducing food waste here at Fork in the Road, and we know you do too! Here are tips for making this recipe sustainably:
Take advantage of sweet potato and onions season! Eating with the seasons is one of the best things you can do for the environment (and your wallet!). Sweet potatoes are in season September through December in California, while onions are in season for most of the year. Click here to find out when they are in season in your area.
Keep the veggie scraps! Don’t throw out the onion peels or potato scraps. Use them to make homemade food scrap broth, which you can use to flavor soups or as a cooking liquid.
Toss sweet potato sprouts in compost. Avoid throwing sweet potato sprouts in the garbage, put them in your compost bin instead. The planet, and your soil, will thank you later!
👉 More roasted sweet potato and onion recipes
Can’t get enough sweet potatoes and onions? Try our other easy roasted vegetable recipes:
- Roasted Sweet Potatoes and Broccoli
- Roasted Sweet Potatoes and Asparagus
- Roasted Red Onions
- Roasted Sweet Potatoes and Cauliflower
- Roasted Sweet Potatoes and Chickpeas
- Roasted Chickpeas and Onions
FREE MeAL PLANNING GUIDE
Roasted Sweet Potatoes and Onions
- 1 large onion yellow, white, or red
- 2 medium sweet potatoes
- 2 whole garlic cloves thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash sweet potatoes. Cut stems from the onion and then make a slice around the outside the onion to remove the top layer. Then cut the onion into rounds, or in half and then into slices. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
- Roast vegetables: Arrange the cut sweet potatoes and onion on a roasting pan and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring partway through to brown on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.