Looking for a tasty way to enjoy vegetables? These Spicy Roasted Vegetables are crispy, tossed in grape seed oil, and seasoned to perfection. The spice blend enhances the veggie's natural flavors, making them an excellent choice for a snack or side dish!
Have you ever thought fresh produce could become the most sought-after dish at a family dinner? Well, these Spicy Roasted Vegetables might just change your mind!
With just the right amount of heat(thanks to the red pepper flakes and the Cajun seasoning) and crispiness, they are an easy way to make veggies more exciting for everyone at the table(like this spicy roasted carrots).
These roasted veggies are also great for adding to soups, tossing in pasta, or serving alongside a main protein for a wholesome meal.
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Why You'll Love This Recipe
⭐️Customize with seasonal vegetables & heat level!
⭐️Perfect for meal prepping.
⭐️Versatile & guilt-free;
Ingredients
- Vegetables: I have used a combination of broccoli, carrots, cauliflower, and bell peppers. You can opt for seasonal vegetables. I highly suggest including bell peppers and carrots for their rich caramelization and vibrant flavors.
- Grapeseed oil has nutty flavors, which work really well with this spicy roasted vegetable recipe. You can also substitute it with olive or any other cooking oil.
- Red Pepper Flakes add heat and rich, complex flavors. Adjust the amount to suit your preference.
- Cajun Seasoning: This spice blend is my secret addition and gives a fabulous flavor to every bite. You can use a store-bought version or make a quick homemade seasoning(my chili lime seasoning would also be a great substitute).
How To Make Spicy Roasted Vegetables
- The prepping: Chop all the veggies into bite-size pieces. Preheat the oven to 450°F.
- Mix: Add the chopped onions, red pepper flakes, grapeseed oil, and Cajun seasoning to a mixing bowl. Toss well until evenly coated.
- Arrange: Place them on a baking tray and spread them without crowding one over the other.
- Bake: Place the tray on the top rack and bake for 15 minutes or until tender. Stir occasionally during the baking time to avoid burning.
- Serve: Remove it from the oven, and serve. Sprinkle crushed black pepper and salt if needed.
♨️How To Adjust The Heat Level
This spicy roasted vegetable dish comes with a noticeable kick of heat.
The heat mainly comes from red pepper flakes, but Cajun seasoning adds some warmth too. Adjust these ingredients according to your preference.
If you prefer more heat, you can increase the amount of red pepper flakes, add a pinch of cayenne pepper, or use a spicier version of Cajun seasoning.
The Leftovers
- You can store the leftovers in the refrigerator for up to four days or in the freezer for up to three months.
- Place them in the refrigerator overnight or quickly microwave them using defrost to thaw frozen veggies.
- You can reheat the vegetables in the microwave or oven. Preheat the oven to 350°F and warm the vegetables for about 10 minutes until they are hot and slightly crispy.
- You can also reheat them on the stovetop—just add a splash of oil, stir, and toss continuously until heated through.
FAQ
I made this recipe today using broccoli, cauliflower, carrots, and green bell peppers. However, vegetables like zucchini, asparagus, Brussels sprouts, sweet potatoes, and butternut squash(check this spicy roasted butternut squash) would also work well. Just make sure to cut them into uniform sizes to ensure even cooking..
You can pre-roast the vegetables and store them in the refrigerator for up to three days. Reheat them in the oven before serving. However, they are best enjoyed fresh.
Roasting typically takes about 10 minutes. Check for tenderness by inserting a fork—if they are golden brown and easily pierced, they are done.
Serve with pasta/rice(like this spinach risotto), soup(try tomato soup from the tomato paste), mac and cheese(curry mac n cheese), or boneless beef ribs.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Spicy Roasted Vegetables
Ingredients
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots bite-size pieces
- 1 cup green bell pepper
- 1 teaspoon grapeseed oil /any cooking oil
- 1 teaspoon red chili flakes
- 1 teaspoon Cajun seasoning
Instructions
- Preheat the oven to 450°F.
- Chop all the vegetables into small size cubes.
- In a mixing bowl all the vegetables, grapeseed oil, red pepper flakes, Cajun seasoning.
- Combine until the spices coats the vegetables well.
- Arrange them in a baking tray.
- Place them in the middle rack, and bake for about 10 minutes or until tender.
- Remove it from the oven, allow it to cool and set to serve.
Notes
- Adjust the spice level by increasing the red pepper flakes or adding cayenne pepper for extra heat. If desired, use a spicier Cajun seasoning.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw overnight in the fridge or use the microwave’s defrost setting.
- Reheat in the oven at 350°F for 10 minutes until warm and crispy, or on the stovetop with a splash of oil, stirring continuously until heated.
Claudia Lamascolo says
My son said all vegetables are boring until I made this recipe now this is the go to recipe for us thanks!