Spicy Roasted Carrots and Sweet Potatoes
I made this to take to a vegetarian potluck. The marriage of the spices and the sweetness of the vegetables really pops. This is also suitable for Thanksgiving or would pair well with roast chicken, duck, and pork. The dish has more carrots than sweet pototatoes which could disguise sweet potatoes for people who don’t like them.
2 pounds baby carrots
3 sweet potatoes, peeled and cut into 1/2-inch thin spears
2 teaspoons sweet or smoky paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
3 tablespoon olive oil, plus more for drizzling
4 tablespoons lime juice, fresh squeezed
1 1/2 tablespoons honey or agave nectar syrup
½ cup of dried cranberries (opt.)
Preheat oven to 400°F. Steam the carrots for 5 minutes and the potatoes for 3 ½ minutes. Drain. Rinse with cold water.
Put carrots and sweet potatoes in a large bowl. In small bowl, mix paprika, cumin, salt, ginger, cinnamon, garlic powder, cayenne, black pepper and 3 tablespoon of the oil. Pour over the carrots and sweet potatoes and toss to coat.
Transfer mixture into a large rimmed baking sheet or 13x9x2 pan (spray with oil) and spread out in a single layer. Roast, tossing halfway through, until just tender about 30 minutes.
Remove from oven and transfer to a large bowl. Add lime juice and honey and toss well. Drizzle with a bit more oil, if you like. Garnish with ½ cup of dried cranberries. Serve immediately or can be refrigerated until later but serve at room temperature.
This recipe was adapted from Whole Foods. I was going to make the WF recipe but then changed it around a bit.