Spicy roasted vegetables

Need a basic recipe that can transform into multiple dishes?  No problem, this spicy roasted vegetables is just the thing that solves your request. This one-dish can make your soup, pasta, or mac and cheese an irresistible one.

These spicy roasted vegetables are mildly spicy, crunchy, and satisfy the whole family. The natural tastes of the veggies and the coated spice together create an ultimate snack or dinner!

Even better, it's low-carb, low in sugar, low fat, and dairy-free. So it won't hurt your plans following the popular diets.

Jump to:

• How to make spicy roasted vegetables
• Best to serve with
• Storing idea
• Variations
• The recipe FAQ
• Other recipes
• Printable recipe card

Thinking of making a light dinner tonight? this Spicy roasted vegetable is the delicious choice. Have you ever thought the fresh produces can turn into a most sought dish in a family dinner? these crunchy spice coated vegetables prove that it can be anyone's favorite.

With just a few minutes of preparation, your dinner is made. Furthermore, add them to your soups, or toss them in pasta or serve along with the main protein.

If you are new to the world of spices, you could check this spicy appetizers post, can give you a whole new perspective towards hot and spicy recipes.

How to make spicy roasted vegetables

The prepping and the making process is simplified for our convenience. Will discuss the storing, the variations, and the pro tips later in the post. This recipe is an effort to balance our fiber intake in a day.

The key ingredients

Carrots. Despite its color and taste, it's packed with Vitamin A and fiber(see more health benefits here).  

Broccoli. A good source of fiber, that's crunchy. When these are perfectly roasted and coated with the rich spices. It tastes divine. To know more about its goodness you may check here). 

Cauliflower. Same as broccoli and just melts in the mouth. If you prefer making these spicy roasted vegetables super quick, you may opt to buy the frozen cut veggies from the stores. It saves the prepping time, and your dinner gets ready in moments in front of your eyes.

Bell pepper. Adds a beautiful aroma and a critical component that compliments all the other ingredients. Feel free to use green, red, or yellow bell peppers according to the availability. 

Red pepper flakes. Think of this as an instant enhancer for the heat. The flavors and the heat from this ingredient are rich and complex.

Grapeseed oil. Coats the ingredients well, and gives a nutty flavor, that magnifies the whole dish. But you may also use olive oil in this spicy roasted vegetable recipe. 

Cajun seasoning. My secret addiction to the spiciness and the heat. It's a flavorful and spicy combination that provides the roasted veggies an irresistible taste. Some of the store-bought cajun seasonings come along with salt. So, adjust the amount according to your preference.

The recipe direction

The prepping. The spicy roasted vegetables taste great when everything is cut into even size. Chop all the veggies into bite-size pieces. Preheat the oven to 450°F.

Mix. In a mixing bowl, add all the chopped ones, red pepper flakes, grapeseed oil, cajun seasoning. Toss well, until they are evenly coated. 

Arrange. In a baking tray, place, and spread them without crowding one over the other.  

Bake. Place the tray in the top rack and bake for 15 minutes or until tender. Stir occasionally in between the baking time to avoid any burnings. 

Serve. Remove it from the oven, and serve. Sprinkle crushed black pepper and salt if needed.

Best to serve with

Soup. Add this spicy roasted vegetables to the soup. These clear tomato soup, tomato soup from the tomato paste are my picks for a filling dinner.

Pasta or rice. Either this spicy penne pasta, buttermilk pasta or Indian coconut rice would be awesome to pair with.

Mac and cheese. Toss them to the vegan butternut squash mac n cheese to serve the family with loads of veggies.

As a side dish. This spicy dish is great to serve as a side with grilled meat like cedar plank grilled salmon, cedar grilled lemon chicken.

As appetizer. Thinking of a party? these crunchy spicy roasted vegetables are the right to take the place in the center of the table.

Storing idea

To store. Once the spicy vegetables are roasted allow them to cool, and refrigerate to use within 2 days. Or freeze them to use up to a month. Always prefer air sealed containers or bags for the best results. 

Thaw. The frozen dish have to be thawed before reheating. You may keep them refrigerator overnight for thawing.

To reheat. Spread them in the baking tray and heat them in the preheated oven at 350°F until the vegetables are warm. 

Variations

Mediterranean roasted vegetables. Replace cajun seasoning and use harissa sauce for the spicy roasted vegetables with the Mediterranean flavors.

Indian spiced roasted vegetables. Add a teaspoon of curry powder along with cajun seasoning. This combo greatly works with this recipe. 

Italian version. Remove the cajun seasoning and double the red pepper flakes and add in thyme, fresh basil, and balsamic vinegar for robust flavors. 

Mexican style. Substitute the original seasoning with fiesta seasoning for the rich Mexican properties.

The recipe FAQ

Other recipes

Other related recipes that uses loads of vegetables are,

• Indian vegetable soup recipe
• Indian Mixed Vegetable Curry
• slow cooker vegetable broth
• Vegetable pulav

Printable recipe card