Roasted Sweet Potatoes and Carrots

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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


1. 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.

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 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.

Bon Appetit!

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