This recipe is a perfect alchemy of spicy, sweet and versatility. These roasted veggies are a 30 minutes (take a few extra minutes) weeknight staple to keep handy because they are so versatile. They are an excellent side dish to salmon, grilled chicken, in tacos or with beans and rice. What you’ll love and appreciate is its balance of sweet and spicy. Sweet veggies like sweet potatoes, butternut or any autumn pumpkins will work really well. I happened to have these in my fridge. Though there is some heat in the chipotle, its balanced with maple and creme fraiche that I highly recommend. Creme fraiche is cultured sour cream, you don’t have to use creme fraiche, sour cream works well, I do recommend cultured sour cream it tastes way better and comes with gut friendly probiotic. Good Culture brand and Trader Joes makes excellent cultured sour cream and creme fraiche.
Give these roasted veggies a try this week for Taco Tuesday, or simply as a side to your protein of salmon, chicken And, if you still end up with leftovers, the veggies and sauce are excellent over a salad!
Lastly, if you give this recipe a try, be sure to tag me on #nourishdelicously so I can see your beautiful creations.
INGREDIENTS
- 1 small cauliflower, any color or ½ cauliflower head in two colors
- 8 oz Brussels sprouts, sliced if large
- 1 medium-large sweet potato, diced the same size as cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sweet paprika or Mexican ancho chili powder
- ½ teaspoon dried oregano, Mexican kind preferably
- ½ ground cumin
- ½ teaspoon kosher salt
- Chipotle Vinaigrette, makes 1 cup
- 1-3 chipotle with plus 2-3 tablespoons adobe sauce (from a can of chipotle peppers in adobe sauce)
- 1-3 tablespoon maple syrup or honey
- 1/4 cup e.v olive oil
- 2 large cloves garlic minced
- 2-3 tablespoons lemon juice
- 1-2 tablespoon creme fraiche, optional but highly recommended
- kosher salt and black pepper as needed
Instructions
- Preheat oven to 425°F.
- Combine olive oil, paprika/chili powder, oregano, cumin, and salt in a large bowl; stir to combine.
- Add cauliflower florets, diced sweet potatoes, Brussels sprouts and toss to coat. Spread the vegetables on a baking sheet, avoiding any overlap (you may need two sheets). Roast for 25-30 minutes, tossing once halfway through, until tender and charred in some spots.
For the Chipotle Vinaigrette
- Blend together all the ingredients listed in Vinaigrette, start with one chipotle and work your way up to 3 or more. Taste as you go along.
- This sauce is depended on personal taste I had to go up to 4 chipotles to satisfy my taste and balance it with 2 tablespoons of maple. Allow the sauce to rest for 10 minutes before serving. Drizzle generously over the roast vegetables and enjoy!
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