Best Spicy Roasted 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.

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.

ROASTED VEGETABLES WITH SPICY AïOLI DIP

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.

ROASTED ROOT VEGETABLES WITH SPICY PEPITAS AND HORSERADISH CREME FRAICHE

Steps:

• For the vegetables: Preheat the oven to 425 degrees F.
• Trim the stems off the beets and lightly scrub with a vegetable brush - this will remove the tough outer layer. Quarter the beets and set aside. Trim the carrots (leaving a little of the stem on), and then cut in half crosswise. Add all the vegetables and the potatoes to a roasting pan along with the garlic head halves. Drizzle with the olive oil and season well with salt and pepper. Roast in the oven until golden brown and tender, about 45 minutes (the tip of a paring knife should pierce a potato and go through with little resistance).
• For the spicy pepitas: In a large mixing bowl, combine the lemon juice, olive oil, chili powder, cumin and some salt and pepper. Add the pepitas and mix well so they are evenly coated. Toast in the oven until the pepitas are lightly browned, 7 to 10 minutes.
• For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve.
• To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas.

SPICY ROASTED VEGETABLES

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.

SPICY ROASTED VEGETABLES WITH TOFU

Steps:

• Half the Brussels sprouts, cut up the broccoli and cauliflower, dice the tofu.
• Place in large metal baking pan, drizzle olive oil, salt, curry powder and black pepper over everything.
• Bake at 350°F for 25 minutes.

ROASTED VEGETABLES WITH SPICY AIOLI DIP

Steps:

• 1. In small bowl, combine all dip ingredients mix well. Refrigerate at least 30 minutes to blend flavors.2. Meanwhile, heat oven to 450°F. In large bowl, combine all vegetables with oil toss to coat evenly. Arrange vegetables in ungreased 15x10x1-inch baking pan.3. Bake at 450°F. for 15 to 20 minutes or until crisp-tender. Serve warm vegetables with dip.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 160 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 110 mg 5% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 2 g * Vitamin A: 15% * Vitamin C: 35% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 3 Fat

SWEET AND SPICY ROASTED VEGETABLES

Steps:

• Preheat oven to 375 degrees. In a large bowl, whisk together the cumin, coriander, ginger, salt, cayenne, cinnamon, honey and olive oil. Leaving the root end on, cut each onion in half lengthwise and peel it. Then cut each half into 4 wedges so that a piece of the root remains attached to each wedge holding it together. Place the onion wedges, red bell peppers, squash and carrots into the bowl with the spices and toss to coat evenly. Put the vegetables in a baking dish (with meat if using) and bake for 25 minutes or until done. Stir in the thyme leaves and cook for 25 minutes more until vegetables are tender.