Dessertscountryliving4.7
Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans
Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●knife
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Preheat 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.
large sweet potatoes (about 1 1⁄2 pounds), peeled and ends removed, cut into 1⁄4-inch-by- 3-inch batonnets2medium carrots (about 1 pound), quartered lengthwise and cut into 3-inch pieces8large onion, cut into 1⁄2-inch- thick slices1
2
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.
3
To 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.
Nutrition Facts
calories
290 calories
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