Sweet Heat Roasted Veggie


  • 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


  • 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.