These simple sweet, and spicy roasted vegetables are a delicious side dish to serve with roast beef or lamb. The honey and spices are a fabulous combination that bring out the vegetables’ natural flavors. You will make this side dish again and again to rave reviews!
Note: Fine Cooking recommends using the leftover vegetables to make a delicious soup the next day. Just add chicken stock, some wild rice and any roast you have leftover, season to taste. Simple and easy!
Sweet And Spicy Roasted Vegetables Recipes
Sweet And Spicy Roasted Vegetables
- 20 small carrots chopped into 3/4 inch pieces
- 1 large red onion sliced
- 2 medium red bell peppers cut into 1 inch pieces
- 2 lbs butternut squash peeled and cut into 1 inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- tablespoon honey
- 1/4 teaspoon harissa
- 2 tablespoons thyme fresh
- 1/2 teaspoon each Fine sea salt and ground pepper, or to taste
- Preheat oven to 450 F.
- Place the chopped vegetables on a large baking sheet. Drizzle olive oil and sprinkle the spices, and thyme evenly over the vegetable. Toss to coat evenly. Add honey, sea salt and pepper, and toss until incorporated.
- Place baking sheet in the oven and bake for 35-40 minutes, until nicely browned.
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About Roasted Vegetables
Pork and pineapple stir fry
This quick and easy pork and pineapple stir fry is packed with flavor. It’s also easy to prepare and will not add too many calories to your diet. The vegetables are easily prepared ahead of time. You can slice spring onions and carrots thinly. Slice red bell peppers and red chilli peppers larger. Cut onion into thin slices, mince garlic, and grate ginger root. Slice pineapple into quarters or larger pieces.
When you’re cooking this dish, you can add rice to your plate. Rice vinegar is a good choice for a stir fry, and it complements the pineapple and pepper well. Fresh garlic, ginger, green onions, and soy sauce all give flavor to the sauce. This delicious dish is ready to serve! Toss the pineapple, pepper, and pork cubes into a hot skillet. Cook until they’re golden brown.
Mexican roasted sweet potatoes
Making Mexican roasted sweet potatoes is a quick and easy way to serve a delicious and healthy meal. These sweet potatoes are filled with corn and black beans, and then topped with lime-infused sour cream and cilantro. The spicy filling counteracts the sweetness of the potatoes, which are a good source of fiber. You can bake them in the oven or microwave, and make sure to pierce them several times before baking. They cook evenly and quickly, so the skins can be eaten while still hot.
After roasting, toss the sweet potatoes in olive oil and sprinkle with the taco seasoning. Roast until the sweet potatoes are golden brown on the exterior and easily pierced with a fork. You can then stuff them with a variety of Mexican fillings, such as spicy chorizo, protein-rich black beans, and sweet Australian onions. Serve immediately, or let them cool. If you make ahead, you can use the seasoning to toss a salad.
For a delicious side dish, try making a roasted cauliflower recipe! Roasting vegetables is a great way to add variety to your diet and this recipe is sure to please! Roast cauliflower on a baking sheet at 450 degrees for about 20 minutes. Once done, transfer the roasted cauliflower to a serving dish and serve with lemon juice. For an even more delicious treat, try roasting vegetables in sesame oil.
To make the perfect cauliflower recipe, begin by roasting the head of cauliflower in a pan for approximately 40 minutes. Roasting the cauliflower will give the cauliflower a beautiful caramelized texture. This delicious side dish can also be served as a side dish with other roasted vegetables. It can be a great accompaniment to any meal. Whether it’s a salad or a side dish, roasted vegetables are the perfect choice for a low-carb diet.
Broccoli roasted in yogurt sauce
This recipe is a delicious way to spruce up roasted broccoli with a delicious, creamy dressing. To make the sauce, combine plain Greek yogurt, fresh lemon juice, olive oil, Sriracha, sea salt, and ground black pepper. Whisk them together until combined and serve over broccoli. Serve with additional chili yogurt sauce, if desired. It can also be made vegan by substituting nutritional yeast for parmesan.
Cut the broccoli into pieces of similar size. If using large florets, cut them in quarters. This will ensure a slightly crispier outer edge and tender insides. Keeping a small space between the broccoli pieces will ensure maximum contact with the pan and caramelization. Make sure to leave some room between each piece, as too much broccoli will steam instead of roasting. Once roasted, garnish with lemon slices and serve hot or room temperature.
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