Orange Ginger Glazed Yams and Carrots

This dish is perfect for fall with seasonal veggies and that hint of autumn spice. I love root vegetables and this recipe spotlights a couple of favorites. Served as a side or eaten alone, you can be sure this one will become a tradition πŸ™‚


Serves 5

  • 2 cups of chopped cubed carrots
  • 2 cups of chopped cubed yams
  • Juice from 1 Orange
  • 2 oz raisins (2 snack size boxes)
  • 1/2 cup of coconut meat. (I scooped out of a fresh coconut, if you can’t find a fresh coconut you can probably find prepacked coconut.)
  • 1/4 cup brown sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground ginger
  • 1 teaspoon of nutmeg
  • 3 tablespoons of nondairy butter
  • Walnuts to top (optional)

Step1: Preheat oven to 350 degrees. Cut carrots and peel and cut yams. Place in a casserole dish. Mix the brown sugar, coconut, cinnamon, ginger, nutmeg, butter, and the juice from the squeezed orange in a blender until ingredients and mixed together well then throw in the raisins.

Step2: Pour glaze over carrots and yams and mix well. Cover and place in the oven and bake for 45 mins to an hour.

Great as a Thanksgiving side!


2 thoughts on “Orange Ginger Glazed Yams and Carrots

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s