Chrissie Gleason

Green and red variations! The vegetables can be just about any fall/winter variety. I like to use a mixture of sweet potates, red-skinned potatoes, parsnips, carrots, red onion, rutabaga, butternut squash... you get the idea. Toss with oilive oil, minced or whole clove garlic, salt and pepper, spread on baking sheets - don't crowd the pan! - and roast at 400 degrees for 20-25 min, stirring once or twice. You're looking for the veggies to wrinkle a bit and good caramelization on the sides that have been touching the pan.

Chopped green chilies are great mixed with the roased veggies as a side dish, don't forget a healthy sprinkle of cumin (toasted cumin is even better). Or mix in some black beans for an easy yet hearty one-plate dinner. Cheese is optional, but always tasty!

Red chile sauce tops rolled roasted veggie enchiladas wonderfully. I usually add a wilted green, such as kale or spinach, to the enchilada filling. I've also baked corn tortillas until they were crispy, spread on a spicy black bean dip, topped with the roasted veggies and shredded chihuahua or jack cheese, back in the oven to melt the cheese, then pour on the red chile sauce to finish an incredible tostada!
about 11 months ago · Report

Chrissie Gleason
I neglected to include vegetable preparation. They need to be cut into 1/2 - 1 inch cubes as best you can, and I know cubes are hard to cut from awkwardly round veggies! Just so long as the pieces are relatively the same size, they will cook evenly.