Name: Sweet Chili Bbq Roasted Vegetables
Yield: 4 servings
Ingredients: 1 cup Brussels Sprouts, Halved; 1 whole Sweet Potato Or Yam, Cut Into 1-inch Cubes; 4 whole Red Potatoes, Cut Into 1-Inch Cubes; 2 whole Carrots, Cut Into 1-inch Pieces; 2 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Honey; 1/2 teaspoons Sea Salt; 1/4 teaspoons Smoked Paprika; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Ground Cumin; 1/4 teaspoons Chili Powder; 1/4 teaspoons Chipotle Powder

Servings: 4 persons

1 cup Brussels Sprouts, Halved
1 whole Sweet Potato Or Yam, Cut Into 1-inch Cubes
4 whole Red Potatoes, Cut Into 1-Inch Cubes
2 whole Carrots, Cut Into 1-inch Pieces
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Honey
1/2 teaspoons Sea Salt
1/4 teaspoons Smoked Paprika
1/4 teaspoons Garlic Powder
1/4 teaspoons Ground Cumin
1/4 teaspoons Chili Powder
1/4 teaspoons Chipotle Powder

1
Heat oven to 375u00b0F. Line a baking sheet with parchment paper. Evenly distribute the chopped vegetables onto the baking sheet.
2
In a small bowl, whisk together olive oil, honey, sea salt, paprika, garlic powder, cumin, chili powder, and chipotle powder. Pour spice mixture over vegetables and toss until evenly distributed.
3
Roast vegetables for 15 minutes. Flip vegetables and continue roasting for 20-25 minutes, or until they are tender. Place the tray of veggies under the broiler for 1-2 minutes for extra crispy edges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sweet Chili Bbq Roasted Vegetables

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