Chili and Garlic Roasted Vegetables

Chili and Garlic Roasted Vegetables





These Chili and Garlic Roasted Vegetables are a perfect side for roast chicken, pork chops, or even a nice steak.  Whether you serve these for Sunday dinner or you just want to make a quick dinner after work, you’ll love these Chili and Garlic Roasted Vegetables.  

Notes

Roasting vegetables is one of the more valuable skills you can learn in the kitchen.  We all get busy and sometimes we need to get some food on the table with minimal time and effort.  This is a dish you can make with just a few ingredients and most of the cooking is completely hands off.

You should look at this as less of a recipe and more of an introduction of a technique.  I added a set of ingredients to give you an idea where to start, but you can use almost any hearty vegetable.  For example, you can switch out the Brussels sprouts and the butternut squash with broccoli and cauliflower, and everything else stays the same.  Do you like my Mashed Sweet Potatoes with Chipotles and Maple Syrup?  You can toss sweet potatoes with chipotles and maple syrup and roast them (sweet potatoes may take a little longer to cook).  Roasting vegetables is a versatile technique that I encourage you guys to experiment with.




Ingredients

1 Butternut Squash, peeled and chopped

1 pound of Brussels Sprouts, cut in half

2 Red Onions, sliced

4 Tbsps.  Chili Garlic Sauce

1 Stick of Butter

Salt and Pepper to taste

Directions

  1. Place a baking sheet into the oven and preheat it to 450 degrees.  Cut the stick of butter in half and melt half in a large bowl, preferably with a tight-fitting lid.  Add two Tbsps of the Chili Garlic Sauce the Brussels sprouts and one of the onions and stir until the sprouts are coated with the butter and Chili Garlic Sauce. (If you have a bowl with a lid you can shake it, not stir)
  2. Spread the Sprouts on a large baking sheet in a single layer, and roast for 20-25 minutes or until tender.  DO NOT CROWD THE PAN.  You are probably going to have to work in batches.
  3. Melt the other half of the butter and combine with the rest of the Chili Garlic Sauce and onions, and butternut squash.  Stir to combine and roast for 25-30 minutes once the Brussels sprouts are done.


Chili and Garlic Roasted Vegetables

Total Time: 30 minutes

Number of servings: 6

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Ingredients

  • 1 Butternut Squash, peeled and chopped
  • 1 pound of Brussels Sprouts, cut in half
  • 2 Red Onions, sliced
  • 4 Tbsps. Chili Garlic Sauce
  • 1 Stick of Butter
  • Salt and Pepper to taste

Instructions

  1. Place a baking sheet into the oven and preheat it to 450 degrees. Cut the stick of butter in half and melt half in a large bowl, preferably with a tight-fitting lid. Add two Tbsps of the Chili Garlic Sauce the Brussels sprouts and one of the onions and stir until the sprouts are coated with the butter and Chili Garlic Sauce. (If you have a bowl with a lid you can shake it, not stir)
  2. Spread the Sprouts on a large baking sheet in a single layer, and roast for 20-25 minutes or until tender. DO NOT CROWD THE PAN. You are probably going to have to work in batches.
  3. Melt the other half of the butter and combine with the rest of the Chili Garlic Sauce and onions. Stir to combine and roast for 25-30 minutes once the Brussels sprouts are done.

Chili and Garlic Roasted Vegetables
Chili and Garlic Roasted Vegetables

7 Replies to “Chili and Garlic Roasted Vegetables”

  1. this sounds delicious! I love the taste of roasted veg but I’m always burning the edges to the point that they dry out. I look forward to testing this out

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