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BLACKLAND RECIPE

Chili Crisp Roasted Vegetables

High-heat roasting caramelizes seasonal vegetables while keeping their edges crisp and centers tender. BLACKLAND Garlic Shallot Chili Crisp is spooned on after roasting, adding savory aromatics, mild chile heat, and a bright finish of fresh lime.
Total time
35 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Garlic Shallot Chili Crisp
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A dark ceramic bowl filled with roasted sweet potatoes, broccoli florets, and red onion wedges glistening with a chili crisp glaze. The dish is garnished with fresh cilantro leaves and a lime half, resting on a dark wood surface.

Ingredients

  • 1 pound broccoli florets
  • 1 large sweet potato, cut into 3/4-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons avocado oil or another neutral high-heat oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp
  • 1 tablespoon maple syrup
  • 1 lime, halved
  • 1/4 cup cilantro leaves

Instructions

  1. Heat the oven to 425°F. Arrange the broccoli, sweet potato, and onion on a large rimmed sheet pan.
  2. Toss with avocado oil or another neutral high-heat oil and salt, then spread into an even layer. Roast for 20 minutes.
  3. Drizzle the vegetables with maple syrup, toss carefully, and roast until caramelized and tender, 5 to 8 minutes more. Remove from the oven, spoon over BLACKLAND Garlic Shallot Chili Crisp, and toss once more so the vegetables are evenly coated while the crisp texture stays intact.
  4. Squeeze lime over the pan and scatter with cilantro before serving.

Serving suggestions

Spoon over creamy yogurt, pile into grain bowls, or serve alongside roast chicken. Any leftovers are excellent tucked into a warm pita.

Optional variations

Use cauliflower, Brussels sprouts, carrots, or winter squash, adjusting the roasting time as needed.