Ingredients

  • 2 large Sweet potatoes
  • 8 medium Carrots
  • 1 large Onion
  • 2 cloves Garlic
  • ¼ cup Orange Juice
  • 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
  • 1 tsp. Cayenne Pepper
  • 20 leaves Fresh Mint

Savory Roasted Pecans:

  • ¼ tsp. Kosher Salt
  • ¼ tsp. Freshly ground Black Pepper
  • ¼ tsp. Italian Red Pepper Flakes
  • ¼ tsp. Chili Powder
  • ⅛ tsp. sweet Paprika
  • ⅛ tsp. Ground Cumin
  • 3 tbsp. Butter
  • ½ cup Pecans
Instructions

  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.