Mobile Teaching Kitchen

Chili-Lime Roasted Vegetables


Choose two vegetables for roasting:

  • ½ head cauliflower, small diced
  • ½ head broccoli, small diced
  • 3 each large carrots, small diced
  • 3 each medium turnips, small diced
  • 3 each medium potatoes, small diced

For the dressing:

  • 1 teaspoon paprika
  • 1 ½ Tablespoon olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon granulated sugar or honey
  • ½ bunch green onions, chopped small (optional)
  • Juice of ½ a fresh lime
  • Salt and pepper to taste


  1. For the dressing, combine the paprika, onion powder, cayenne powder, chili powder, sugar/honey, chopped green onions, and olive oil in a mixing bowl.
  2. Add spice mix to a bowl with the chopped veggies. Toss the veggies with the chili lime dressing. Season with a pinch of salt and pepper.
  3. Place veggies on a cookie sheet lined with parchment paper or foil. Roast in 400 degree F oven or toaster oven until the sides of the veggies have browned and a fork tender.
  4. Serve warm or store in airtight container in refrigeration for up to 5 days. Enjoy!


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