Roasted Sweet Potatoes And Parsnips With Chili Powder Recipes

ROASTED SWEET POTATOES AND PARSNIPS WITH CHILI POWDER

Steps:

• Preheat oven to 425 degrees. Toss sweet potatoes and parsnips with reserved duck fat. Mix together salt, chili powder, and cinnamon. Sprinkle vegetables with seasoning mixture, and toss to coat well. Spread in a single layer on a rimmed baking sheet.
• Roast vegetables for 15 minutes. Remove from oven, and toss in orange wedges and thyme. Roast, stirring halfway through, until vegetables are golden brown and tender, about 30 minutes. Drizzle with molasses.

CHILI-ROASTED SWEET POTATOES

Steps:

• Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

SWEET POTATOES AND PARSNIPS

Steps:

• Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.

HONEY-CHILE ROASTED SWEET POTATOES

Steps:

• Cut 3 sweet potatoes lengthwise into 8 wedges each. Toss with 2 tablespoons each olive oil and honey, 1 teaspoon each ancho chile powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚ F, flipping once, until lightly browned and tender, 25 to 30 minutes. Top with finely grated aged cheddar and chopped chives.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

CHILI ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425°. Cut each potato lengthwise into 8 wedges. (I peeled mine, but the original directions did not indicate this).
• Line a large rimmed baking sheet with parchment paper.
• Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.
• Place sweet potatoes, cut sides down, on baking sheet.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

ROASTED PARSNIPS & SWEET POTATOES

Steps:

• Preheat oven to 450*.
• Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
• Shake until well coated.
• Spread in a single layer on a cookie sheet.
• Roast until golden, turning once, about 25 minutes.

JAN'S CHIPOTLE ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes and butter together in a large bowl.
• Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
• Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.