Sweet & Spicy Roasted Veggies

Sweet & Spicy Roasted Veggies

I’m all about prepping food on Monday night for the week, but this time, my plan failed terribly.

I chopped a bunch of veggies I had on hand to roast so I could grab them quickly throughout the week. I didn’t think much about how to season them, so when it came down to it, I was kinda feeling something sweet, and something spicy, so I added some maple syrup and a bit of hot sauce…I. Could. Not. Stop. Eating.

So in the end, there was no food prepped for the week, but I did have a tummy full of veggies, which isn’t the worst thing to splurge on. The array of colors means that you are getting an array of different vitamins and minerals and veggies are full of healthy fiber to help your digestion. If you add chickpeas, you are also getting some great plant-based protein.

To my defense, my roommate did help me finish them off. She liked them so much she made them for Thanksgiving dinner, and from what I hear, they were a huge success. Besides being a weekly staple, this is my new go-to for potluck style dinners.

Sweet & Spicy Roasted Veggies

  • Vegetables of your choice:
  • Brussel sprouts - quartered
  • Sweet Potatoes - chopped into 1/2 inch cubes
  • Onions - chopped
  • Mushrooms - thick slices
  • Carrots - sliced into medallions, 1/3 inch thick
  • Chickpeas (canned)
  • Coconut oil
  • Maple Syrup
  • Favorite Hot Sauce
  • Sea Salt

Preheat oven to 415 degrees.

Chop all veggies as noted. They all should be similar in size.

Spread the veggies in a thin layer on a cookie sheet and coat with melted coconut oil. Mushrooms and Onions tend to cook fastest and carrots take the longest so you may want to use two cookie sheets and separate the veggies so you can remove them at different times.

Cook for 35-40 minutes, stirring every 15 minutes so that they are evenly roasted.

*For chickpeas, make sure they are dry and add them for the last 5 minutes only.

You'll know they are ready when the veggies start to brown and become soft.

Mix the maple syrup and hot sauce together. You'll want to use about a tablespoon of maple syrup per cup of cooked veggies and you can add the hot sauce to the mixture to suit your preferred spiciness.

Coat the veggies with the sauce, sprinkle with sea salt & serve.

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