Name: Sriracha roasted vegies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 cauliflower, cut into florets; 350g sweet potato, peeled, cut into batons; 250g Brussels sprouts, halved; 2 zucchini, thickly sliced; 2 carrots, halved and quartered lengthways; 30.00 ml Sriracha (see notes); 27.30 gm olive oil; 27.00 gm maple syrup; 1/2 orange, sliced; 62.50 ml macadamia; 62.50 ml fresh mint leaves

Sriracha roasted vegies

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Elevate classic roasted vegetables with a kick of Sriracha and a drizzle of maple syrup.

Ingredients:

1/2 cauliflower, cut into florets
350g sweet potato, peeled, cut into batons
250g Brussels sprouts, halved
2 zucchini, thickly sliced
2 carrots, halved and quartered lengthways
30.00 ml Sriracha (see notes)
27.30 gm olive oil
27.00 gm maple syrup
1/2 orange, sliced
62.50 ml macadamia
62.50 ml fresh mint leaves

Instructions:

Preheat the oven to 220C (200C for fan-forced ovens).
Spread a colorful array of cauliflower, potato, Brussels sprouts, zucchini, and carrot in a spacious baking tray.
In a small bowl, mix Sriracha, oil, and syrup. Drizzle over vegetables, sprinkle with salt, and toss until coated. Arrange in a single layer, top with orange slices, and bake for 15 minutes.
Sprinkle generously with chopped macadamia nuts, then bake for an additional 10 minutes.
Garnish with fresh mint before serving.

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