Preheat your oven to 400°F (200°C).

Wash and thoroughly dry the sweet potato and carrots. Peel the carrots if desired. Cut the sweet potato into 3/4-inch to 1-inch pieces and match the size of the carrots.

In a baking dish, combine the chopped sweet potatoes and carrots with minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt. Toss until evenly coated.

Place the baking dish in the preheated oven and roast for 35-40 minutes, stirring halfway through for even browning.

Check for tenderness at the 35-minute mark by piercing with a fork. If needed, continue roasting until the desired texture is achieved.

Remove from the oven, allow to cool slightly, then serve hot.