How many pans of roasted root vegetables have you enjoyed already this fall? After a few rounds of Basic Roasted Root Vegetables it’s really fun to shake things up! Sriracha seems to be in the spotlight a lot lately, and with good reason. After you make these easy roasted roots, try our Butternut Squash Latkes with Sriracha Aioli, or just drizzle it over everything you eat. It’s great on eggs, pizza, soup, chicken, noodles, honestly I can’t think of anything it wouldn’t taste good on. This spicy batch of root vegetables requires just one extra step from the basic recipe, and adds a lot of flavor. Start with a mix of whatever roots you have hanging around your fridge. Any turnip, radish, parsnip, carrot, or other root will work well. If you have winter squash or Brussels sprouts try tossing some in. Squash should be peeled and cubed, Brussels sprouts sliced in half. This dish is inspired by a chicken recipe titled Confessions of a Sriracha Addict. After making it a few times I noticed that the chicken didn’t really absorb any of the flavor, but the vegetables roasting in the bottom of the pan really stood out. I tweaked the marinade a bit and just tossed it with the veggies. I’d honestly prefer a pan of these served along side my favorite Simple Roasted Chicken any time. Slice and dice everything into uniform chunks (smaller pieces = faster cooking time), toss in the glaze, roast and enjoy! Sriracha Glazed Roasted Root Vegetables 4 cups mixed root vegetables, peeled and chopped Glaze: 2 tablespoons tamari soy sauce (GF if necessary) 2 tablespoons sriracha 1 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 1/2 tablespoon Dijon mustard 1/2 tablespoon maple syrup Preheat oven to 425°F. Whisk together glaze ingredients. Toss root vegetables and glazed together in a large bowl, then transfer to a baking sheet (lined with parchment will make easier clean-up). Bake for 30 – 40 minutes stirring vegetables halfway through cooking. Serve with your favorite protein or topped with a fried egg.
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