Roasted Root Vegetables with Spicy Pecans

Everyone makes roasted root vegetables this time of year. Try this recipe with a spicy pecan topping to surprise your guests and wake up those taste buds!
Serves 6

Ingredients:
Spicy Pecan Topping
2 tablespoons maple syrup
1 tablespoon unsalted butter
1 cup pecans, roughly chopped
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt

Roasted Root Vegetables
1 pound sweet potatoes, peeled and cut into 1-inch cubes (3 1/4 cups)
3/4 pounds golden beets (about 2 medium), peeled and cut into 1-inch wedges (2 1/2 cups)
3/4 pounds carrots (about 3 large), peeled and cut diagonally into 1 1/2-inch pieces (2 cups)

5 tablespoons olive oil, divided
1 3/4 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
3/4 pound red beets (about 2 medium), peeled and cut into 1-inch wedges (2 1/2 cups)
1 medium-size red onion, cut into 8 wedges with root intact
1 thyme sprigs, plus leaves for garnish

Directions:
Step 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.

Step 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 1/2 teaspoon of the black pepper. Toss well to combine. Spread mixture in a single layer on 1 baking sheet.

Step 3. 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.

Step 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.

Step 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.

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