Sweet Heat Roasted Veggies


• 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 Teriyaki


1. Preheat oven to 375 degrees

2. Spread vegetables on a rimmed baking sheet

3. Toss with the melted coconut oil

4. Season with salt , pepper, and spice blend, toss to coat

5. Drizzle with Pele’s Fire Teriyaki, toss for a sweet kick of heat

6. 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.

Download recipe HERE