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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