Spicy Roasted Vegetables with Golden Pumpkin
Oven-roasted root vegetables are an excellent compliment to any meal, no matter the season. This recipe transforms carrots, onions, beets, sweet potatoes, and brussels sprouts with the added kick of Golden Pumpkin Craic Sauce, bringing flavor, depth and a little heat to a common side dish.
Ingredients for Vegetables
- 6 Carrots
- 2 Red onions
- 3 Chioggia beets
- 10 Brussels sprouts
- 2 Sweet potatoes
Ingredients for Marinade
- 2 lemons - zested and juiced
- 1 tsp freshly ground pepper
- 2 cloves minced garlic
- 1 tsp salt
- 3 tsp Golden Pumpkin Craic sauce
- 3 tablespoons olive oil
Directions:
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with non stick foil or parchment paper.
- Prepare vegetables by peeling and cutting into approximately 1 ½ inch chunks.
- In a small bowl, whisk together olive oil, salt, pepper, lemon juice and zest, and Golden Pumpkin sauce. Toss in a large bowl to coat well.
- Arrange vegetables on the baking sheet. Keep some space between the vegetables so they cook evenly. If needed, use 2 sheet pans. Sprinkle with salt and pepper.
- Roast for 30 minutes, stirring at least once or twice during roasting for even cooking and browning. Roast until tender. Cooking time could vary depending on how small you cut the vegetables.
- Serve immediately and enjoy!
