
Sweet Heat Roasted Veggie
Ingredients:
- 1 rutabaga, peeled and cut into 1-inch cubes
- 1 turnip, peeled and cut into 1-inch cubes
- 1 parsnip, peeled and cut into 1-inch cubes
- 2 cups Brussel sprouts, cut in half
- 2 carrots, peeled and cut into 1-inch rounds
- ¼ cup coconut oil, melted
- Salt and pepper
- ¼ tsp. spice blend(garlic powder, cumin, turmeric, cayenne pepper)
- ¼ cup Keli’s Pele’s Fire Sriracha Teriyaki
Directions:

- Preheat oven to 375 degrees
- Spread vegetables on a rimmed baking sheet
- Toss with the melted coconut oil
- Season with salt , pepper, and spice blend, toss to coat
- Drizzle with Sriracha Teriyaki, toss for a sweet kick of heat
- Roast the vegetables stirring once or twice for about 25 or 30 minutes until golden brown, not mushy.
- Variation: Substitute Keli’s Pineapple Hawaiian Luau Teriyaki for a sweet ginger-garlic flavor without the heat.