Roasted Sweet Potatoes and Carrots With Tahini

In this roasted sweet potatoes and carrots with tahini, coated it in orange juice and spices. In addition to the usual oil, this sweet potato, carrot, and onion mix pop with flavor.

Have This!

• 2 large sweet potatoes
• 8 medium carrots
• 1 large onion
• 2 clove garlic
• 1 c. tahini
• Juice of 1 orange
• 3 tbsp. butter
• 2 tbsp. olive oil
• 1 tsp. Kosher salt
• 1 tsp. sweet paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/4 tsp. Freshly ground black pepper
• cayenne pepper
• 20 mint leaves
• 1/2 c. Savory Roasted Pecans

Do This!

• 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, tahini, 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.