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Sweet & Spicy Roasted Veggies

Ingredients
  

  • 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

Instructions
 

  • 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.