Hello hello! Sorry it has been so quiet around here. Karol and I have been working on a side project related to NMM the last few weeks that has kept us away from here [more details on that in the near future!].
Just because it has been quiet around here doesn’t mean it’s been quiet in my kitchen. Autumn is well underway here in Western Pennsylvania and I have been busy testing new recipes with lots of fall ingredients like pumpkins, butternut squash, and apples. This week, I’m sharing with you one of my favorite side dishes that is sweet and spicy. I served it recently at a dinner party along with some sauteed greens and stuffed red bell peppers, and it stole the show. Enjoy!
Spicy Maple-Glazed Carrots & Sweet Potatoes with Ginger
Creates: 6 size-dish sized servings
- 4 medium-sized sweet potatoes
- 4 carrots
- 1 teaspoon all spice
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 tablespoons maple syrup
Preheat your oven to 350 degrees. In a small bowl, mix together all of the spices.
Wash and peel the sweet potatoes and carrots. Cut the sweet potatoes and carrots into 1/2 inch pieces.
In a baking dish, toss together the chopped sweet potatoes, carrots, maple syrup and spice blend.
Bake for 30 minutes, remove the baking dish from the oven, and turn over the sweet potatoes and carrots to recoat them with the maple syrup.
Return the baking dish to the oven and bake for another 25 minutes, until the sweet potatoes and glazed carrots are tender.