Well it’s officially fall! That means it’s pumpkin spice time!
Now you may be thinking, “isn’t that more of a dessert and coffee thing?”, and you are right.. usually. But putting a little pumpkin spice on some vegetables before roasting is so incredible. Trust me.
My go-to seasoning for roasted veggies is typically just olive oil, salt and pepper – but with the addition of pumpkin spice, it becomes the perfect fall side dish. I love the warmth and an extra little hint of sweetness that the spices give.
Also, if you look down below at the recipe, you can see that I use the different components of pumpkin spice instead of the premade mix. If you have a bottle of the mix, just use about 3/4 tsp and then add salt and pepper, as written.
Today I’ve used carrots, but this would work well on sweet potato or butternut squash too. You could even use a combination of those, just be sure to cut them all in similar sized pieces. You’re gonna love it.
- 1 lb carrots, peeled & cut in 1″ chunks
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- 1/4 tsp: ginger, salt and pepper
- 1/8 tsp: nutmeg
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients. Lay on prepared pan.
- Bake 30-35 minutes, tossing halfway, until carrots are tender and beginning to caramelize.