Roasted Root Vegetables with Spicy Pecan Topping

Amarante ↓

Thu, Feb 04 2021, 1:03 pm

The spicy pecan topping elevated a fairly basic roasted vegetable dish and wasn't difficult to make especially since it can be made ahead of time.

I added parsnips because I do love roasted parsnips.

The whole dish can be made ahead since it is delicious at room temperature - ask me how I know. Cool

Roasted Root Vegetables with Spicy Pecan Topping

Excerpt From: The Editors of Southern Living -- Southern Living Best Fall Recipes

ACTIVE 25 MIN.
TOTAL 1 HOUR, 15 MIN.
SERVES 8

SPICY PECAN TOPPING

2 Tbsp. pure maple syrup
1 Tbsp. unsalted butter
1 cup pecan halves
½ tsp. chili powder
¼ tsp. smoked paprika
¼ tsp. cayenne pepper
½ tsp. kosher salt

ROASTED ROOT VEGETABLES

1 lb. sweet potatoes, peeled and cut into 1-inch cubes (3 ¼ cups)
¾ lb. golden beets (about 2 medium), peeled and cut into 1-inch wedges (2 ½ cups)
¾ lb. carrots (about 3 large), peeled and cut diagonally into 1 ½-inch pieces (2 cups)
5 Tbsp. olive oil, divided
1 ¾ tsp. kosher salt, divided
1 tsp. black pepper, divided
¾ lb. red beets (about 2 medium), peeled and cut into 1-inch wedges (2 ½ cups)
1 medium-size red onion, cut into 8 wedges with root intact
6 thyme sprigs, plus leaves for garnish

1. Prepare Spicy Pecan Topping: Preheat oven to 350°F. Combine syrup and butter in a medium microwavable bowl; microwave on HIGH until butter melts, about 45 seconds. Stir in pecans, chili powder, smoked paprika, cayenne, and salt. Spread in a single layer on a baking sheet lined with parchment paper. Bake 8 minutes. Stir mixture; bake until toasted, 4 to 6 more minutes. Remove from oven, and increase oven temperature to 450°F. Cool completely on baking sheet, about 30 minutes.

2. Prepare Roasted Root Vegetables: Line 2 baking sheets with parchment paper. Combine sweet potatoes, golden beets, and carrots in a large bowl. Drizzle with 3 tablespoons of the oil, and sprinkle with 1 teaspoon of the salt and ½ teaspoon of the black pepper. Toss well to combine. Spread mixture in a single layer on 1 baking sheet.

3. Combine red beets and red onion in same large bowl. Drizzle with remaining 2 tablespoons oil, and sprinkle with remaining ¾ teaspoon salt and ½ teaspoon black pepper. Toss well to combine. Spread mixture in a single layer on second baking sheet.

4. Bake vegetables at 450°F for 20 minutes. Remove baking sheets from oven; stir vegetables. Tuck 4 thyme sprigs into orange vegetables and 2 thyme sprigs into red vegetables. Rotate baking sheets between top and bottom racks. Bake at 450°F until vegetables are tender, 15 to 20 minutes.

5. Transfer vegetables to a serving bowl; gently toss together. Coarsely chop pecan topping. Sprinkle topping and thyme leaves over vegetables before serving warm or at room temperature.