Spicy Roasted Vegetables
These spicy roasted vegetables are mildly spicy, crunchy. The veggies and its spice coatings together create an ultimate snack or dinner.
Servings 4 servings
Calories 46kcal
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.
Nutrition
Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6057IU | Vitamin C: 64mg | Calcium: 30mg | Iron: 1mg