Roasted Sweet Potatoes and Carrots

Ingredients

• 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

Directions

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.
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.