ROASTED SWEET POTATOES WITH PECANS RECIPES

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BEST ROASTED VEGETABLES WITH PECAN CRUMBLE RECIPE



Best Roasted Vegetables With Pecan Crumble Recipe image

Serve these roasted vegetables with pecan crumble at Thanksgiving dinner. It's a side dish that's sweet, savory, and delicious!

Provided by Ree Drummond

Categories     Christmas    Thanksgiving    side dish

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 13

1/2 c.

packed dark brown sugar

1/2 c.

pecans, chopped

1/4 c.

all-purpose flour

3 tbsp.

salted butter, at room temperature

Pinch of smoked paprika

Kosher salt, to taste

4

medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds

1

small butternut squash, peeled, seeded and cut into 3/4-inch cubes

1 lb.

carrots, peeled and cut into 2 1/2-inch sticks

3 tbsp.

olive oil

2 tsp.

fresh thyme, chopped

1 1/2 tsp.

kosher salt

Black pepper, to taste

Steps:

  • For the crumble: Preheat the oven to 425 °. Line a baking sheet with parchment paper. Combine the brown sugar, pecans, flour, butter, paprika and a pinch of salt in a medium bowl and mash with a fork. Spread the mixture on the baking sheet and bake until everything has melted together and the crumble is golden brown, 5 to 7 minutes. Let cool completely, about 20 minutes. Use your hands to crumble the mixture and set aside. For the vegetables: Combine the sweet potatoes, squash, carrots, oil, thyme, salt and a few grinds of pepper in a large bowl and toss. Divide the vegetables between 2 baking sheets, spread them in an even layer and roast, switching the pans halfway through, until the vegetables are softened and golden brown in spots, 30 to 35 minutes. Transfer to a platter and top with the crumble.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH RECIPE ...



Roasted Sweet Potatoes With Cinnamon Pecan Crunch Recipe ... image

This recipe uses the fall superfood, sweet potatoes, and adds an extra crunchy twist to this delicious holiday recipe. Perfect for a simple weeknight dinner or during your next holiday gathering.Recipe courtesy of McCormick 

Total Time 1 hours 14 minutes59S

Prep Time 14 minutes59S

Cook Time 59 minutes59S

Yield 8

Number Of Ingredients 11

3/4 cup firmly packed brown sugar, divided
2 tablespoon orange juice
2 teaspoon mccormick® all natural pure vanilla extract
1 1/2 teaspoon mccormick® ground cinnamon, divided
1 1/2 teaspoon mccormick® ground ginger, divided
1/2 teaspoon salt
3 pound sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoon butter, cut up, divided
1/2 cup flour
1 cup chopped pecans

Steps:

  • Preheat oven to 400°F.
  • Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in a large bowl.
  • Add sweet potatoes; toss to coat well.
  • Spoon into 13x9-inch baking dish.
  • Sprinkle evenly with cranberries.
  • Dot with 2 tablespoons of the butter.
  • Cover with foil.
  • Bake 30 minutes.
  • Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in a medium bowl.
  • Cut in the remaining 4 tablespoons butter with a fork until coarse crumbs form.
  • Stir in pecans.
  • Remove sweet potatoes from oven and stir gently.
  • Sprinkle evenly with pecan topping.
  • Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Nutrition Facts : ServingSize 1 serving, Calories 477 calories, SugarContent 38 g, FatContent 19 g, CarbohydrateContent 76 g, CholesterolContent 23 mg, FiberContent 8 g, ProteinContent 5 g, SaturatedFatContent 6 g, SodiumContent 247 mg, TransFatContent 0.3 g

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ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH RECIPE ...
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