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From Country Living
This recipe has been tested by Country Living
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. Copyright 2013 by Carrie Morey. Reprinted by permission of Atria Books, a Division of Simon & Schuster Buy the book
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Nutritional Information

Calories290
Total Fat20g
Saturated Fat--
Cholesterol23mg
Sodium285mg
Total Carbohydrate28g
Dietary Fiber6g
Sugars--
Protein3g
Calcium--
My Plate Inspired
roasted sweet potatoes and carrots
Christopher Testani
Yields: 6 servings
Total Time: 50 min
Prep Time: 10 min
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
2 large (about 1 1/2 pounds) sweet potatoes, peeled and ends removed, cut into 1/4-inch-by-3-inch batonnets
8 medium (about 1 pound) carrots, quartered lengthwise and cut into 3-inch pieces
1 large onion, cut into 1/2-inch-thick slices
2 clove(s) (large) garlic, minced
(about 1/2 cup) Juice of 1 orange
3 tablespoon(s) butter, melted
2 tablespoon(s) olive oil
1 teaspoon(s) kosher salt
1 teaspoon(s) sweet paprika
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) freshly ground black pepper
1/8 teaspoon(s) cayenne pepper
20 mint leaves
1/2 cup(s) Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1/2 teaspoon(s) red pepper flakes
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) sweet paprika
1/4 teaspoon(s) ground cumin
3/4 stick(s) butter
2 cup(s) pecans
Directions
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine MDF Display
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.
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.
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.