Roasted spicy carrots and potatoes

Spicy Carrots and Potatoes #SundaySupper

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Spicy Carrots and Potatoes take all the deliciousness of roasted vegetables and kicks it up a notch!

Roasted spicy carrots and potatoes

I LOVE roasted vegetables and have been known to make some for a lunch and they are a staple for dinner. But sometimes you need to change it up a bit. So when I saw Sunday Supper was featuring root vegetables I knew it was time to change up the roasted vegetables.

Roasted spicy carrots and potatoes

This recipe couldn’t be easier! Peel and chop into small pieces carrots and potatoes. Pour them into a single layer in a casserole pan coated with cooking spray. Mix spices- onion powder, garlic powder, chili powder, and cayenne pepper, with olive oil. Stir the olive oil mixture into the vegetables making sure to coat all of them. Roast in a 425 oven, stirring occasionally  for 35-45 minutes until the vegetables are tender.

 

The vegetables are tender and a slightly crispy with a spicy heat. Delicious!!!

Enjoy and have a Sweet Morning!!

Chris

 

Spicy Carrots and Potatoes

Ingredients

  • 4 cups potatoes (about 4), chopped into small pieces
  • 1-2 cups carrots, peeled & chopped
  • 1/4 cup olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp cayenne pepper

Instructions

  1. Preheat oven to 425
  2. Spray a casserole dish with cooking spray.
  3. Combine the olive oil and the spices.
  4. Mix the oil and spices with the vegetables.
  5. Place in the casserole pan and put in the oven.
  6. Cook for 35-45 minutes or until the vegetables are tender stirring every 10 minutes.
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