Spicy Roasted Vegetables Recipes

SPICY ROASTED VEGETABLES

Spicy Roasted Vegetables image

This recipe was developed for use on the Leanness Lifestyle program. It must be paired with a high quality protein using the 40/40/20 guideline.

Provided by Patroc

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 3/8 lbs baby red potatoes, diced
3 1/2 cups turnips, diced
1 1/2 cups parsnips, diced
1 cup yellow squash, chopped
1 cup green zucchini, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
3 cups onions, quartered
1 cup carrot
5 garlic cloves, chopped
3/4 cup red pepper, chopped
1 teaspoon Lawry's Seasoned Salt
1 teaspoon fresh cracked pepper
1 teaspoon chipotle pepper
2 tablespoons oil (vegetable or olive)
butter-flavored cooking spray

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.

Nutrition Facts : Calories 170.9, Fat 3.8, SaturatedFat 0.6, Sodium 65.8, Carbohydrate 32.6, Fiber 6.2, Sugar 8.7, Protein 3.9

SPICE-ROASTED VEGGIES

Spice-Roasted Veggies image

Provided by James Briscione

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

6 carrots, peeled and cut into 1/2-inch sticks
1 bunch asparagus, trimmed
1 red onion, peeled and sliced
2 cups cherry tomatoes, cut in half
3 tablespoons extra-virgin olive oil
One 1-ounce package fajita seasoning
Juice of 1/2 lime
2 tablespoons fresh cilantro leaves
1/4 cup toasted sliced almonds

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.

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