Sweet Chilli Roasties
Makes 4 cups
🍂✨ Spice up your autumn gatherings with these Sweet Chilli Roasties! 🌶️🥔 Embrace the season’s bounty with a medley of hearty pumpkin, potatoes, and seasonal veggies like capsicum, red onion, and carrot. Roasted to golden perfection and drizzled with a tantalizing sweet chili sauce, they’re the perfect sidekick to your roasts or a standout dish at any potluck. 🍁🥕 Get ready to impress with every flavourful bite!
Ingredients
- 5 cups raw vegetables of your choice – e.g. Kumara, Pumpkin, Carrot, Beetroot, Potato, Capsicum, Courgette, Red onion
- Oil to coat
Dressing Ingredients
- 1 Tbsp rice bran oil
- 2 Tbsp sweet chilli sauce
- ½ Tbsp cider vinegar (or lemon juice)
- 1 Tbsp wholegrain or Dijon mustard
- ½ tsp salt
- 1 ½ Tbsp water
Method:
- Dice vegetables into different shapes with similar size and drizzle with oil.
- Roast for about 30mins with oil until soft.
- Heat a small pan and add dressing ingredients until bubbling. Add more water to achieve desired consistency.
- Pour directly over roast vegetables. Garnish with parsley.
Notes:
- Eating colourful vegetables is beneficial because they offer a variety of essential nutrients and antioxidants that enhance health and reduce disease risk.
- Beets, carrots and potatoes will take longer so keep smaller or cook earlier.
- Great for leftovers with chicken, tofu or beans!
