Ingredients with Measurements:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons ground guajillo chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, combine sweet potato, carrots, red bell pepper, yellow bell pepper, and red onion.
4. Drizzle olive oil over the vegetables and toss to coat evenly.
5. In a small bowl, mix together guajillo chili powder, cumin, garlic powder, salt, and pepper.
6. Sprinkle the spice mixture over the vegetables and toss to coat evenly.
7. Spread the vegetables in a single layer on the prepared baking sheet.
8. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- You can use any other root vegetables, such as parsnips or turnips, instead of sweet potato and carrots.
- You can use any other type of chili powder, such as ancho or chipotle, instead of guajillo chili powder.
Variations:
- You can add other vegetables, such as zucchini or eggplant, to the mix.
- You can add some chopped fresh herbs, such as cilantro or parsley, before serving.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Toss the vegetables halfway through cooking to ensure even browning.
- Serve with a dollop of sour cream or Greek yogurt on top.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the roasted vegetables in a large bowl or on a platter.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Sour cream or Greek yogurt
Pairings:
- Serve with grilled chicken or fish.
Suggested side dishes:
- Rice or quinoa
- Salad
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a separate cutting board and knife for raw vegetables to avoid cross-contamination.
Food history:
- Guajillo chili peppers are a staple in Mexican cuisine and are known for their mild heat and fruity flavor.
Flavor profiles:
- The roasted vegetables have a sweet and smoky flavor with a mild heat from the guajillo chili powder.
Serving suggestions:
- Serve the roasted vegetables as a side dish or as a vegetarian main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican