Best 4 Spicy Roasted Vegetables Recipes
**Tantalize your taste buds with a symphony of flavors in this Spicy Roasted Vegetables extravaganza!**
Embark on a culinary journey where roasted vegetables take center stage, tantalizing your senses with a vibrant blend of spices. From the smoky warmth of paprika to the zesty kick of cumin and chili, each bite promises an explosion of flavors. This versatile dish showcases a medley of colorful vegetables, perfectly roasted to retain their natural sweetness while gaining a delightful caramelized exterior. Presented in three enticing variations, this recipe caters to diverse preferences: a classic blend, a tangy lemon-herb infusion, and a fiery chili-lime fusion. Whether you're seeking a healthy side dish, a delightful appetizer, or a flavorful addition to your main course, these Spicy Roasted Vegetables are guaranteed to leave an unforgettable impression.
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
ROASTED VEGETABLES WITH SPICY AïOLI DIP
Blend a Spanish-style dip with prepared dressing and sour cream, then serve alongside perfectly grilled summer vegetables.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- In medium bowl, mix mayonnaise, sour cream and dressing until smooth. Refrigerate at least 30 minutes to blend flavors. Garnish with chives.
- Meanwhile, heat oven to 450°F. In large bowl, toss vegetables with oil and seasoned salt to coat evenly. Arrange vegetables in ungreased large shallow roasting pan, at least 16x12 inches.
- Bake 15 to 20 minutes or until crisp-tender. Refrigerate vegetables at least 8 hours or overnight, and serve cold with dip.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
SPICY ROASTED VEGETABLES
This recipe was developed for use on the Leanness Lifestyle program. It must be paired with a high quality protein using the 40/40/20 guideline.
Provided by Patroc
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place all chopped vegetables into a large bowl or pot.
- Pour oil over the vegetables.
- Sprinkle salt and peppers over the vegetables.
- Spray with butter spray.
- Stir till all are covered.
- Spread mixture onto a foil covered baking sheet and spray with butter spray.
- Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
- Let vegetables cool and place one cup @ in seperate freezer bags to freeze.
Nutrition Facts : Calories 170.9, Fat 3.8, SaturatedFat 0.6, Sodium 65.8, Carbohydrate 32.6, Fiber 6.2, Sugar 8.7, Protein 3.9
HALIBUT WITH ROASTED VEGETABLES AND SPICY CILANTRO SAUCE
Steps:
- Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.
- Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.
- Serve halibut over vegetables with sauce.
Tips:
- Choose firm vegetables: Roasting brings out the natural sweetness of vegetables, so choose firm vegetables that will hold their shape. Good options include broccoli, Brussels sprouts, carrots, cauliflower, eggplant, onions, peppers, potatoes, and squash.
- Cut vegetables into uniform pieces: This will help them cook evenly. If you are roasting a variety of vegetables, cut them into similar-sized pieces so that they all cook at the same rate.
- Toss vegetables with oil and seasonings: This will help them brown and develop flavor. You can use olive oil, avocado oil, or coconut oil. Season the vegetables with salt, pepper, and any other desired spices.
- Roast vegetables at a high temperature: This will help them caramelize and develop a crispy exterior. Roast vegetables at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and browned.
- Stir vegetables halfway through cooking: This will help them cook evenly. Use a spatula to gently stir the vegetables so that they are evenly coated with oil and seasonings.
- Serve roasted vegetables immediately: Roasted vegetables are best served hot and fresh out of the oven. You can garnish them with fresh herbs, such as parsley, cilantro, or basil.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. By following these tips, you can make perfect roasted vegetables every time.
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