Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans
Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans
- 2 large sweet potatoes
- 8 medium carrots
- 1 large onion
- 2 clove garlic
- Juice of 1 orange
- 3 tbsp. butter
- 2 tbsp. olive oil
- 1 tsp. Kosher salt
- 1 tsp. sweet paprika
- ½ tsp. ground cumin
- ½ tsp. ground ginger
- ¼ tsp. ground cinnamon
- ¼ tsp. Freshly ground black pepper
- .13 tsp. cayenne pepper
- 20 mint leaves
- ½ c. Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
- ½ tsp. Kosher salt
- ½ tsp. Freshly ground black pepper
- ½ tsp. red pepper flakes
- ½ tsp. chili powder
- ¼ tsp. sweet paprika
- ¼ tsp. ground cumin
- ¾ stick butter
- 2 c. pecans
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.
To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
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