Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans

Name: Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans
Prep time: 10 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 large sweet potatoes (about 1 1⁄2 pounds), peeled and ends removed, cut into 1⁄4-inch-by- 3-inch batonnets; 8 medium carrots (about 1 pound), quartered lengthwise and cut into 3-inch pieces; 1 large onion, cut into 1⁄2-inch- thick slices; 2 large garlic cloves, minced; Juice of 1 orange (about 1/2 cup); 3 tbsp. butter, melted; 2 tbsp. olive oil; 1 tsp. kosher salt; 1 tsp. sweet paprika; 1/2 tsp. ground cumin; 1/2 tsp. ground ginger; 1/4 tsp. ground cinnamon; 1/4 tsp. freshly ground black pepper; 1/8 tsp. cayenne pepper; 20 mint leaves; 1/2 c. Savory Roasted Pecans (recipe follows); 1/2 tsp. Kosher salt; 1/2 tsp. Freshly ground black pepper; 1/2 tsp. red pepper flakes; 1/2 tsp. chili powder; 1/4 tsp. sweet paprika; 1/4 tsp. ground cumin; 3/4 stick butter; 2 c. pecans

By Carrie MoreyPublished: Oct 7, 2013

4.7

3 Ratings

Jump to recipe

Christopher Testani

Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?

Yields:

6 serving(s)

Prep Time:

10 mins

Total Time:

50 mins

Cal/Serv:

290

Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.

Recipes adapted from Callie's Biscuits & Southern Traditions by Carrie Morey.

Advertisement - Continue Reading Below

Ingredients

2 large sweet potatoes (about 1 1⁄2 pounds), peeled and ends removed, cut into 1⁄4-inch-by- 3-inch batonnets
8 medium carrots (about 1 pound), quartered lengthwise and cut into 3-inch pieces
1 large onion, cut into 1⁄2-inch- thick slices
2 large garlic cloves, minced
Juice of 1 orange (about 1/2 cup)
3 Tbsp. butter, melted
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
20 mint leaves
1/2 cup Savory Roasted Pecans (recipe follows)

Savory Roasted Pecans

1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1/2 tsp. red pepper flakes
1/2 tsp. chili powder
1/4 tsp. sweet paprika
1/4 tsp. ground cumin
3/4 stick butter
2 cups pecans

Directions

1. Step 1Preheat oven to 400°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.
2. Step 2Transfer 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.
3. Step 3To make the pecans: Preheat oven to 350°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.