Spicy Roasted Vegetables Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
• Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat.
• Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

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.

Steps:

• In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.

Steps:

• 1. Preheat oven to 425 degrees F. Line 2 large sheet pans with foil and coat with non-stick cooking spray.
• 2. Add herbs and black pepper to a large bowl. Pour in olive oil and vinegar and add garlic. Whisk to combine. Prepare about 8-10 cups of optional vegetables and add to the vinegar mixture with the onions and red pepper. Turn over with hands to coat vegetables evenly.
• 3. Place veggies in one layer on prepared baking sheets, keeping the firm fleshed veggies separate from the fast cooking softer ones, like zucchini and eggplant. Roast at 425 for about 15-25 minutes, turning with a spatula halfway through. Remove the fast cooking veggies before they become soft and reserve these in a separate bowl while the others continue to cook.
• 4. After all vegetables have caramelized, combine them with the remaining ingredients in a large soup pot, except for the eggplant, zucchini and red pepper. Simmer over medium low heat for about 20 minutes. Add the remaining vegetables and simmer another 10-15 minutes until fork tender.
• 5. Serve hot with a side of crusty bread.