Spiced Root Vegetable Recipe

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Spiced Root Vegetable Recipe

SPICED ROOT VEGETABLE RECIPE

This spiced root vegetable recipe is one of my favorite go-to side dish recipes and it’s perfect for the upcoming holidays! If you are looking for a one pan dish, and technically you don’t even have to clean the pan because we are using a foiled pan. It is a simple and supremely tasty dish. ENJOY y’all!

 

SPICED ROOT VEGETABLE RECIPE

INGREDIENTS

1lb tri color mini potatoes (red, purple, white)
1/2 can beets (drained + dried)
1/2 cup butternut squash (frozen + thawed)

SPICE MIX

3 tbsp chili powder
1 tbsp garlic powder
1/2 tsp onion powder
2 tbsp Mrs. Dash (original)
1 tbsp sea salt
1/2 tsp fresh black pepper
1/2 tbsp red pepper flakes
2 tbsp olive oil

CHAMPAGNE VINEGAR WHITE BBQ DRIZZLE

1/2 cup mayonnaise (I Love Dukes)
4 tbsp white champagne vinegar
Juice of 1/2 lemon
1/2 tbsp white pepper (black is fine too)
1 tsp salt
whisk together until you achieve a thin dressing consistency
chill and serve
keep refrigerated up to 1 week

Spiced Root Vegetable Recipe

INSTRUCTIONS

Preheat oven to 350º
Chop all vegetables in equal size
On a foiled sheet pan, place vegetables evenly
Drizzle olive oil evenly
Pour spice mixture on vegetables and incorporate with hands
Place in oven 40 minutes or until potatoes are tender and golden
NOTE: (I have made this before with just the potatoes in case your guests don’t like beets/butternut squash)
Spiced Root Vegetable Recipe
    

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