Spicy Roast Vegetables
from our sweet potato and butternut squash recipes collection - great for a paleo diet!

These spicy roast vegetables may not look like the most inspiring dish ever, but with these it's not about the look, it's all about the taste.

Garlic and chillies give the beta carotene rich veggies a kick up the backside, and make them tasty hot or cold. 

These spicy roast vegetables are easy to make and versatile enough to make into soups, samosa fillings, whatever takes your fancy! Paleo, vegetarian and gluten free of course from CreativelyPaleo.com

My children look forward to the roast veg soup I make with left overs, though now they know how great they taste in samosas they are going to be torn I suspect!

Spicy Roast Vegetables - Nutritional Info

These spicy roast vegetables may not look like the most inspiring dish ever, but with these it's not about the look, it's all about the taste.

In this picture you can just see the filling peaking out from the eagerly munched first samosa trial!

This dish is choc full of vitamin A in the form beta carotene, so great for the eyes. 

The butternut squash is a great source of Vitamins A, C, E and B6, as well as trace minerals such as maganese, potassium, folate, niacin, thiamin, calcium and magnesium.

Carrots give you almost all of those too, plus vitamin K.

Garlic gives you selenium and phosphorus as well as calcium, phosphorus, manganese and vitamins C & B6.

Ingredients - serves 8 - 10

  • 1 large butternut squash
  • 6 sweet potatoes
  • 2 onions
  • 1 or 2 chilli peppers of choice
  • 1 bulb of garlic
  • 10 carrots
  • 2 tbsp coconut oil
  • 1/2 tsp pink salt

Instructions

  1. Preheat the oven to 220C (425F/Gas Mark 7)
  2. Peel and deseed the squash and cut into approximately 1 inch cubes.
  3. Peel the sweet potato and again cut into cubes of approximately 1 inch.
  4. Peel and thickly slice the carrots.
  5. Slice the onions into nice big chunks.
  6. Skin the garlic and break into cloves.
  7. Prepare the chilli (we deseed and peel) and finely chop.
  8. Place all of the vegetables into a large baking tray (you might need 2).
  9. Sprinkle with the pink salt and brush with the coconut oil.
  10. Give the vegetables a good stir around to distribute the oil.
  11. Bake for 25 - 30 minutes or until the vegetables are starting to brown and are softened to your taste.

Serve with a roast such as our bacon wrapped pork; save some for spicy vegetable soup; or why not give our samosas a try with your left overs?


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Why not have a look at our kedgeree recipe if you liked our spicy roast vegetables