Spicy mini roasties

    40 min

    Roast veg take on a spicy persona in this quick version of roast vegetables. This dish is perfect with fish or chicken.


    Gisborne-Hawke's Bay, New Zealand
    5 people made this

    Serves: 2 

    • 20ml vegetable oil
    • 1 pinch cayenne pepper
    • 1/2 teaspoon chilli seasoning
    • 1 teaspoon minced red chilli
    • 1 teaspoon minced garlic
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon orange pepper
    • salt to taste
    • 1 large sweet potato (kumara), peeled and chopped into 2cm cubes
    • 1 large potato, peeled and chopped into 2cm cubes

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 240 C / Gas 9 on fan bake. If you do not have fan bake, it will just take a little longer to brown.
    2. Stir together the vegetable oil, cayenne, chilli seasoning, minced chilli, garlic, onion powder, garlic powder, orange pepper and salt.
    3. Toss the root veg in the oil and spice mix until they are all covered.
    4. Place in an oven proof dish large enough to spread out in a single layer.
    5. Roast until tender, about 30 minutes, turning a couple of times throughout the cooking process.


    This recipe will work with any mix of root vegetables.


    Any mix of chilli and garlic you have on hand will work with any herb you want to use I have used oregano or thyme or even rosemary before.


    Serve with microwaved salmon with a sour cream and coriander dressing and steamed broccoli.

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    Reviews in English (2)


    Made again today and added corridander paste and it turned out great again.Served with salmon, vinegared sliced cucumber and steamed veg.  -  07 Mar 2012


    Found a similar recipe on the USA site and bumped up the spice and added ingredients so wanted to record the mix I did so I can repeat.  -  23 Nov 2011