Best 3 Roasted Vegetables With Chipotle Cream Recipes

**Roasted Vegetables with Chipotle Cream: A Flavorful and Healthy Side Dish**

Get ready to tantalize your taste buds with our roasted vegetables with chipotle cream, a delectable dish that combines the vibrant flavors of roasted vegetables with a creamy and spicy chipotle sauce. This recipe offers a perfect balance of flavors and textures, making it an ideal side dish for any occasion. With its vibrant colors and smoky aroma, this dish is sure to impress your family and friends.

**Inside the Article:**

1. **Roasted Vegetables:** Learn how to roast a variety of vegetables to perfection, including broccoli, carrots, bell peppers, and zucchini. Discover the secrets to achieving tender-crisp vegetables with a slightly charred exterior.

2. **Chipotle Cream Sauce:** Get the recipe for our homemade chipotle cream sauce, made with a blend of chipotle peppers, sour cream, mayonnaise, and spices. This creamy and flavorful sauce adds a smoky and spicy kick to the roasted vegetables.

3. **Assembly and Serving:** Find out how to assemble the roasted vegetables with chipotle cream sauce for a visually appealing presentation. Learn tips for garnishing the dish with fresh herbs and a sprinkle of chili powder for an extra touch of flavor.

4. **Variations and Substitutions:** Explore different variations of this recipe, such as using different types of vegetables or adjusting the spiciness level of the chipotle cream sauce. Discover substitution options for ingredients that you may not have on hand.

5. **Additional Recipes:** In addition to the main recipe, the article includes several bonus recipes to complement your roasted vegetables. Try out the recipes for roasted sweet potatoes with honey-lime glaze, grilled vegetables with balsamic vinaigrette, and roasted Brussels sprouts with bacon and maple syrup.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLE MEDLEY WITH CHIPOTLE

Roasted Vegetable Medley with Chipotle image

Medley of sweet potatoes, carrots, and peppers with a chipotle-parsley seasoning.

Provided by awilson0904

Categories Side Dish Vegetables Sweet Potatoes

Time 55m

Yield 2

Number Of Ingredients 7

Ingredients

cooking spray
1 sweet potato, peeled and sliced into thin rounds
1 ½ cups chopped carrots
½ cup finely chopped parsley, divided
1 teaspoon chipotle pepper powder, or more to taste
1 medium red bell pepper, cut into bite-sized pieces
salt to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
Remove from the oven and add salt and more chipotle powder to taste.

Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g

ROASTED VEGETABLES WITH CHIPOTLE CREAM

Roasted Vegetables With Chipotle Cream image

A yummy way to have so good for you roasted vegetables with a creamy kicked up sauce. From Giada at Home EPISODE: Feel-Good Food.

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

vegetable oil cooking spray, for spraying baking sheet
1 small butternut squash, peeled, seeded and diced into 1/2-inch cubes (1 pound-about 3 cups)
2 medium zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
one 15-ounce can kidney bean, rinsed and drained
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 whole wheat pita breads
1/2 cup plain nonfat Greek yogurt (0-percent, or plain soy yogurt or sour cream)
1 tablespoon fresh lime juice
1 teaspoon light agave nectar
1 small canned chipotle pepper, finely diced

Steps:

For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

Nutrition Facts : Calories 324.9, Fat 12.4, SaturatedFat 2.2, Cholesterol 4, Sodium 776.6, Carbohydrate 50.6, Fiber 7.1, Sugar 10.7, Protein 7.8

CREAMY CHIPOTLE TOMATO BISQUE

Creamy Chipotle Tomato Bisque image

Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.

Provided by France C

Categories Trusted Brands: Recipes and Tips Hunt's

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ cup onion, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from chipotle peppers
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic
3 cups chicken broth
¾ cup heavy cream

Steps:

Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 9.5 g, Cholesterol 61.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 10.8 g, Sodium 426.2 mg, Sugar 1 g

Tips:

For the best roasted vegetables, choose firm, brightly colored vegetables that are in season.
Toss the vegetables with olive oil, salt, and pepper before roasting to help them caramelize and brown.
Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) to get a crispy exterior and tender interior.
If you are roasting different types of vegetables, cut them into similar-sized pieces so that they cook evenly.
To make the chipotle cream sauce, simply combine sour cream, mayonnaise, chipotle peppers in adobo, lime juice, and cilantro in a food processor or blender until smooth.
Serve the roasted vegetables with the chipotle cream sauce immediately, or store the leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted vegetables with chipotle cream sauce is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. The roasted vegetables are crispy on the outside and tender on the inside, and the chipotle cream sauce adds a smoky, spicy flavor that takes the dish to the next level. This dish is also a great way to get your daily dose of vegetables, and it is sure to please everyone at your table. So next time you're looking for a healthy and flavorful dish to serve, give roasted vegetables with chipotle cream sauce a try. You won't be disappointed!