Chili Garlic Roasted Sweet Potatoes, Zucchini, and Scallions

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"Healthy Harvest Melody. Sweet & Savory"
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. 1. Preheat oven to 400 degrees and position rack low in the bottom of the oven (second position from bottom). Line a baking pan with tin foil and lightly coat it with cooking spray. Set to the side.
  2. 2. Combine the sauce ingredients in a bowl and whisk or mix very well until thoroughly blended.
  3. 3. Peel and cut the sweet potato, eggplant & zucchini into chunks. Add the chunks into a big bowl and add sauce. Mix until all of the chunks are covered. Set aside
  4. 4. Cut carrots lengthwise. Add slices to sauce bowl and mix until covered.
  5. 5. Wash and slice sweet onions into thirds. Add slices to sauce bowl and mix until covered.
  6. 6. Set veggies on baking sheet.
  7. **TIP**: try to keep all the veggies relatively spread out and one-layer deep in the baking pan.
  8. 7. Set pan into pre-heated oven and roast for 20-25 minutes until potatoes are tender but firm.
  9. Minutes to Prepare: 20
  10. Minutes to Cook: 25
  11. Number of Servings: 6



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