Welcome to week two, friends. Continuing with the sweet and spicy theme, this time we’re pairing maple with a snazzy piri piri spice blend on some lovely roasted root vegetables perfect for cozy evenings.
Sweet and spicy is my favorite combination and in my opinion nothing works quite so well on the sweet side as maple syrup. With its own robust flavor, maple is nicely complemented by a number of spicy additions, my own favorite being chipotle. I ventured slightly off my beaten path in favor of using Olivelle’s Piri Piri World Spice blend, featuring a number of different chili peppers and a hint of lemon. It packs quite a bit of heat which means the tin will last other wusses like me quite a long time.
I actually made this recipe a bit differently the first time, and then promptly re-made it after the release of their Vanilla Maple Olive Oil at the end of September. I knew immediately it was perfect for this recipe and round two was even better than the first iteration. (I originally used Caramelized Garlic, which you can see in the round one pictures.)
You can use any firm vegetables here, but I chose a mixture of my favorite fall options. Acorn (or butternut) squash are prolific this time of year, and go well with both sweet and savory flavors. Sweet potatoes are a staple in my world and I rounded out the festive orange ensemble with carrot. Pumpkin would also work nicely to keep monochromatic medley, or for some contrasting color add Brussels sprouts as I did in my second batch.
The maple flavor of the olive oil is not sweet, but has an amazing savory profile that works perfectly with the heat of the spice blend. I rounded mine out with a bit of Cumin Spice Sea Salt, to add just a bit more depth to the whole shebang.
For that hint of sweet and a boost of maple flavor, the roasted veggies are lightly drizzled with pure maple syrup and then popped in the oven for a few more minutes to let it caramelize a bit. I kept mine more on the spicy side than the sweet side, but for a more standard glazed carrot experience just up the maple syrup to two or more tablespoons. Sweet, spicy, and cozy, this recipe is definitely going to become a go-to on cold days.
A perfect complement to any fall dinner, the sweet and spicy combination brings some warmth and fun to any meal. It’s perfect for Thanksgiving too, going beyond those traditional sugar-filled recipes and adding a little something extra to the table. On the off chance you have any leftovers, it’s also perfect atop a spinach salad or underneath a fried egg.
Spicy Maple Roasted Root Vegetables
4 large carrots, peeled and diced1
1 small butternut or acorn squash, peeled and diced
1 medium sweet potato, diced
1-2 Tbsp pure maple syrup, to taste
- Preheat oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with oil or non-stick spray.
- Combine all veggies in a medium bowl, and add olive oil and spice blend. Use a rubber scraper to toss until well coated.
- Spread veggies evenly on prepared baking sheet (save your bowl), and roast for 15-20 minutes, until just before done.
- Return veggies to the bowl and toss with maple syrup. Spread back onto the baking sheet and roast another 3-5 minutes to allow syrup to lightly caramelize.
- Serve promptly.
1 About 4-6 cups total veggies, so mix and match to your heart’s content.
2 For a mild experience, use 1/2 teaspoon, or if you like more heat, increase to 1 or 1 1/2 teaspoons.