Dip ’em. Drizzle ’em. Delight in ’em. These roasted veg are so good that they’ll fulfill your fry cravings, while providing a wonderful dose of vegetables and healthy fats! Tossed in lots of smoky-sweet spices, these Cinnamon-Chili Roasted Veggies pair perfectly with the tangy & creamy homemade Cayenne-Lime Dip! We all know winters can get cold and bleak, so you’ll be surprised what a little zest and pizzaz can do for the winter blues. It’s hard not to be happy when beets are around as there’s so many possible puns available. You might have seen my Instagram Story dancing to Juju on That Beet 😉 If you’re feeling down, smile and sing “Here Comes The Sun” in hope, and in the meantime take a little vacation with this amazing snack or side dish.
I used potatoes, carrots, beets, and red onion as the veggie base, but feel free to toss the spice mix on any vegetable and add it to lots of dishes. Think sweet potato fries, crunchy roasted cauliflower, and soups and burrito bowls all with spicy-sweet-smoky flavour. The mix is very easy to make in big batches simply using the ratios provided! Also, to note about the veggies: some cook faster than others, so make sure to chop them accordingly.
Now let’s talk about that dip! Pretty gorgeous, right (my mouth is watering)?! It’s made with a homemade Paleo mayonnaise base. There are lots of different recipes and techniques out there for making mayo, so if you have one that works well for you, go ahead and use that and just add in the lime and cayenne! I find my version, made with coconut oil (choose to use normal or refined for no coconutty flavour) and in a smaller batch, to be perfect for this purpose. I’ve tried it with avocado oil before and it turned out kinda green and gross, so if you’ve had difficulties in the past with avocado or olive oil, I’d suggest trying coconut oil! There IS raw egg in this recipe, which doesn’t bother me as we know the people who raise the chickens/eggs and they are very fresh. Ultimately, it’s a personal decision: if you’re uncomfortable with eating raw egg or want a vegan version, guacamole with lots of lime and cilantro would be a great dip!
These are perfect to have as a snack, especially for any sort of get-together with friends! If you don’t like eating with your fingers (but who doesn’t?), enjoy these crunchy, yummy veg as a side dish drizzled with that divine saucy goodness. How would you enjoy these? Make sure to tag me on Instagram if you make them; I love seeing your recreations 🙂
- 1 large baking potato, cut into small rectangular chunks
- 1 large carrot, cubed
- ½ large red onion, chopped
- 2 cups beets, chopped
- 1 tsp each cinnamon and chili powder
- ½ tsp each onion powder, allspice, cayenne, cumin, and salt
- ¼ cup coconut oil, melted
- 1 pasture-raised egg
- ½ cup coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp prepared mustard
- ½ juiced lime
- ½ tsp cayenne
- Preheat oven to 400 degrees Fahrenheit.
- Mix all spices and melted coconut oil.
- Drizzle mixture over all the veggies in a big bowl.
- Spread veggies on a baking sheet.
- Roast for around 40 minutes, or until veggies are all tender and crisp. Make sure you remove them before they burn!
- Put egg in a tall, wide cup.
- Add the coconut oil, ACV, mustard, and lime.
- Put immersion blender blade over egg and blend. Hold down for 30 seconds or so until it emulsifies, then move the blender up and down to make sure it's all combined.
- Stir in cayenne, and pour into a bowl to serve.
- Feel free to dip your crispy, tender veggies in the sauce, or drizzle it over them! Delicious either way, and perfect for a snack or side dish.