Spicy Tex-Mex Harvest Roasted Vegetables
🧄 Ingredients
- 2 ¾ cup Broccoli florets
- 3 ¾ Large carrots, peeled and sliced into coins
- 1 ¾ Red bell pepper, sliced
- 1 ¾ Yellow bell pepper, sliced
- 1 ¾ Zucchini, cut into half-moons
- 1 ¾ Red onion, cut into wedges
- 1 ¾ cup Corn kernels
- 3 ¾ tbsp Olive oil
- 1 ¾ tsp Chili powder
- 1 ¾ tsp Smoked paprika
- 1 ¾ tsp Ground cumin
- 1 ¾ tsp Garlic powder
- 1 ¾ tsp Onion powder
- 1 ¾ tsp Cayenne pepper
- 1 ¾ tsp Salt
- 1 ¾ tsp Black pepper
- 1 ¾ Fresh lime
📋 Instructions
-
1
Preheat your oven to 425°F (220°C). Line one or two large baking sheets with parchment paper. High heat is key for caramelized, crispy vegetables.
💡 Use two pans if needed — crowding causes steaming, not roasting. -
2
In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper. Stir until combined and set aside.
💡 Make a double batch of this spice blend and keep it in a jar — it\'s great on everything. -
3
Chop all vegetables into similar-sized pieces so they roast evenly. Pat them dry with paper towels — especially if using thawed corn or washed vegetables. Any moisture will prevent crisping.
💡 Carrots should be sliced thinner than the other vegetables since they take longer to cook. -
4
Add all vegetables (except corn) to a large mixing bowl. Drizzle with olive oil and squeeze half the lime juice over everything. Sprinkle the spice blend on top and toss thoroughly until every piece is evenly coated.
💡 Use your hands for tossing — it\'s the most effective way to coat every piece. -
5
Spread the seasoned vegetables in a single layer across the prepared baking sheets. Make sure there\'s space between pieces — they should not be touching or piled up.
💡 Single layer is non-negotiable for crispy results. -
6
Roast in the preheated oven for 12 minutes. Then flip the vegetables, scatter the corn kernels across the pan, and return to the oven for another 10–13 minutes until the edges are slightly charred and the carrots are fork-tender.
💡 Adding corn halfway through prevents it from drying out or burning. -
7
Remove from the oven. Squeeze the remaining lime juice over the hot vegetables. Scatter fresh cilantro and crumbled cotija cheese on top. Serve immediately.
💡 The fresh lime at the end — not before roasting — brightens all the flavors.
Nutrition Per Serving
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