Vegetables Medley with Chiles

From Clean Starting: Inspiring You to Eat Clean and Live Well  by Tarry Walters


Roasting is a way to prepare  a variety of winter vegetables, from roots and tubers to squashes and cabbages. The addition of habanero peppers gives this dish extra hear, which is always welcome on a cold day. If habaneros are too hot for your taste substitute serranos, jalapenos, or even crushed red pepper flakes.

  • 3 medium sweet potatoes
  • 1 lb brussels sprouts, trim end
  • 5 parsnips, peeled
  • 4 shallots, quartered
  • 8 garlic cloves, peeled
  • 4 small hot chiles of your choice
  • Grape seed oil
  • Coarse sea salt


Prepare sweet potatoes, brussels sprouts and parsnips by chopping into 1/2 inch pieces. Place sweet potatoes, brussels sprouts, parsnips, shallots and garlic  in an extra-large mixing bowl. Halve chiles lengthwise and discard seeds. Add to bowl and drizzle with enough grape seed oil to coat all the vegetables lightly. Toss to combine, and spread vegetables into two 9 x 13 inch glass casseroles. Roast 15 minutes. Remove from heat, toss to ensure even cooking and prevent burning and return to oven for an additional 15 minutes or until vegetables are soft. Remove from heat, season to taste with salt and serve.

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