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Spicy Maple-Glazed Carrots & Sweet Potatoes with Ginger

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.


{ 4 comments… add one }

  • Amanda November 21, 2011, 6:26 PM

    This recipe is a show-stealer. I made it as a side for Sunday night dinner last week and it turned out perfectly. Both my fiance and I were worried that it might be too sweet, but the maple syrup combined with the spice (I accidentally used chipotle seasoning instead of the cayenne, but it still turned out deliciously) was amazing.
    I would add a touch more salt and cinnamon, but I think that’s my palate more than this recipe.
    As a side note, the serving size is right on. After we cut it in half to split between the two of us, there was just enough for a lunch-sized portion. However, the leftovers ended up tasting a bit like Red Hots candies after a few days in the refrigerator, so I would recommend eating them quickly if you have them.

    • Robin December 19, 2011, 2:10 AM

      Amanda- I’m so glad you liked this recipe! :) Great idea about using chipotle instead of cayenne, that sounds awesome!

  • Vegan in Denial December 18, 2011, 9:05 PM

    But I LIKE Red Hot candies :(

    • Robin December 19, 2011, 2:10 AM

      Haha then you should leave the leftovers in the fridge, according to Amanda :)


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