Sweet And Spicy Roasted Root Vegetables Recipes

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

SWEET ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
• Bake in the preheated oven until vegetables are tender, about 30 minutes.

SWEET AND SPICY ROASTED ROOT VEGETABLES

Steps:

• 1 Preheat the oven to 400 degrees
• 2 Line 2 baking sheets with parchment paper
• 3 Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl
• 4 Cut the parsnips in half from top to bottom, then cut each in half horizontally (to create a total of 20 quarters; you might need to further cut the thicker upper parts of the parsnips)
• 5 Cut the carrots in the same way
• 6 Peel the sweet potatoes, then cut them into 1-inch pieces
• 7 Add the vegetables to the bowl and toss to coat evenly
• 8 Spread the vegetables on the baking sheets in a single layer, drizzling over them any spice mixture left in the bowl
• 9 Roast for 40 to 50 minutes, stirring once or twice, until the vegetables are tender and browned in spots but not dried out
• 10 Serve warm

ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
• Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.