| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 226 | 12g | 2g | 28g |
| sugars | fibre | protein | salt |
| 8g | 9g | 6g | 0.1g |
I’ve always had a soft spot for the vibrant and hearty dishes that mesh well with my Cuban and Spanish roots. And one of those recipes that always strike a chord with me is the delectable Roasted Vegetables with New Mexico Chile Sauce. It’s a medley of healthy and nourishing veggies, generously drizzled with an irresistibly tangy and spicy chile sauce, that brings the sizzling heat of New Mexico right to your dinner table.
The Blend of Flavors
One thing I absolutely love about this recipe is the contrast of flavors. The vibrant, earthy freshness of the roasted vegetables pairs beautifully with the robust, smoky kick of the New Mexico chile powder. Not to mention the subtle notes of apple cider vinegar and honey that perfectly temper the heat of the chile. It’s a dance of flavors and texture in every mouthful, bringing to mind the lively and colorful street festivals of my mother’s homeland of Cuba.
Perfecting the Chile Sauce
The star of our dish is the New Mexico Chile Sauce. The key to its appeal lies in its earthy heat, enhanced by the fragrant aroma of cumin and oregano. In my classes, I’ve always taught my students the importance of rhythm, and in cooking, it’s no different. The rhythm of spice harmonizes with the sweetness from the honey and the tartness from apple cider vinegar, creating a symphony of flavors that make this Roasted Vegetables with New Mexico Chile Sauce recipe special.
Health Benefits
But as much as I love the intricate blend of flavors, part of the reason why this dish has a special place in my heart is because of its health benefits. Right off the bat, you have an assortment of vegetables accounting for a range of vitamins and minerals. Any nutritionist will tell you that adding a variety of vegetables to your diet can bolster your immune system and overall health. The peppers, onion, and asparagus for example, provide an abundant supply of antioxidants to help your body stave off harmful free radicals.
Meanwhile, the star ingredient, New Mexico chile powder, contains capsaicin, a compound known for its anti-inflammatory and metabolism-boosting properties. Paired with heart-healthy extra virgin olive oil, you’ve got yourself a dish that’s as good for your body as it is pleasing to your palate.
Complementing Dishes
Roasted Vegetables with New Mexico Chile Sauce plays well with other dishes too, making it a perfect side or even a stand-alone vegetarian meal. Pair it with classic Spanish paella for an authentic Mediterranean dining experience or serve it up in a wrap for a healthy lunch on-the-go. The sauce itself can also be used to marinate meats for grilling or roasting, thus adding a touch of New Mexican warmth to any dish.
I hope you’ll love making and eating this Roasted Vegetables with New Mexico Chile Sauce recipe as much as I do. Enjoy the symphony of flavors and the dance of textures it has to offer, as well as the healthful benefits it brings.
What You’ll Need
- 1 cup New Mexico Chile powder
- 1/2 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Salt and black pepper to taste
- 1 lb baby potatoes, halved
- 2 zucchinis, sliced into 1/2-inch thick pieces
- 1 yellow bell pepper, sliced into 1-inch pieces
- 1 red bell pepper, sliced into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1 small butternut squash, peeled and cut into 1-inch cubes
- 1 bunch of asparagus, ends trimmed.
Method
Step One
Firstly, preheat your oven to 425 degrees Fahrenheit. While the oven is warming up, you can prepare the New Mexico Chile Sauce.
Step Two
In a medium bowl, combine the New Mexico Chile powder, extra-virgin olive oil, apple cider vinegar, minced garlic, ground cumin, dried oregano, and honey. Season this mixture with salt and pepper according to your taste preferences. Stir all the ingredients until they are well combined and set the bowl aside.
Step Three
In a large mixing bowl, combine the baby potatoes, zucchinis, yellow bell pepper, red bell pepper, red onion, butternut squash, and asparagus. Pour the prepared New Mexico Chile Sauce over these vegetables and toss until all the vegetables are coated evenly in the sauce.
Step Four
Spread the tossed vegetables out on a large baking sheet in a single layer. Bake the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Be sure to rotate or stir the vegetables halfway through the cooking time to ensure they cook evenly.
Step Five
Once the vegetables are done, remove them from the oven and allow them to cool slightly before serving. Enjoy this flavorful and healthy Roasted Vegetables with New Mexico Chile Sauce as a main dish or side dish.
