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.

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Ingredients:

• 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

Directions:

1. Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a large bowl, combine all ingredients. Lay on prepared pan.
3. Bake 30-35 minutes, tossing halfway, until carrots are tender and beginning to caramelize.