Don’t wait for the holidays to putroasted root vegetableson the menu.
You may be tempted to roast everything together in one pan.
The spiced pecans make agreat cocktail appetizeror snack.
Credit: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
Double or triple the ingredient amounts and store some away in an airtight container.
There is no need to toast the pecans beforehand.
Spread the pecans on a baking sheet and bake until toasted.
Let cool completely before transferring them to a serving dish or storage container.
Stir in pecans, chili powder, smoked paprika, cayenne, and salt.
Spread in a single layer on a baking sheet lined with parchment paper.
Stir mixture; bake until toasted, 4 to 6 more minutes.
Remove from oven, and increase oven temperature to 450F.
Cool completely on baking sheet, about 30 minutes.
Prepare Roasted Root Vegetables: Line 2 baking sheets with parchment paper.
Combine sweet potatoes, golden beets, and carrots in a large bowl.
Toss well to combine.
Spread mixture in a single layer on 1 baking sheet.
Combine red beets and red onion in same large bowl.
Drizzle with remaining 2 tablespoons oil, and sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Toss well to combine.
Spread mixture in a single layer on second baking sheet.
Bake vegetables at 450F 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 450F until vegetables are tender, 15 to 20 minutes.
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.
