Roasted RootVeggies w/ FireRoasted Salsa + ChunkyGuac

It is HOT! The kind of weather that has you wanting to veg after working on the yard, in the sun, all day. A nice cold drink in hand, a lounger in the shade, AND a platter full of your favourite root veggies + zucchini accompanied by the BEST sides (of ALL time)…fresh ChunkyGuacamole & FireRoasted Salsa. This, to me, IS the ‘total package’.

FireRoasted Salsa
1 – 28fl oz/796ml can of organic fire roasted tomatoes
1 small sweet onion (about 3/4cup) – peeled & finely chopped
2-4 serrano peppers – pitted, seeded, and finely chopped (2 for medium, 4 for hot)
5 cloves to 1 small bulb garlic – peeled & minced *garlic lovers = 1 small bulb
1 bunch cilantro (about 1/2cup packed) – washed & finely chopped
1/4cup fresh lime juice
1tsp sea salt *(1/2tsp if you like ‘less salt’)
1tsp celery salt
1tsp ground cumin

Add all of the ingredients to a food processor and pulse until desired consistency. Store in the fridge for up to 5days. Makes 2&1/2-3cups of fresh (delicious) salsa.

ChunkyGuacamole
3 ripe avocados – peeled, cored, and cut into 1/2inch pieces
1/2cup cilantro – washed & chopped
2 tomatoes – washed, seeded, and chopped
3 garlic cloves, minced
1/3cup red onion – chopped
juice of 1 fresh lime
1/2tsp sea salt
1/2tsp ground cumin

In a bowl, add the onion, garlic, cilantro, tomatoes, lime juice, sea salt, and cumin. Stir well. Add the avocado. Gently fold. Ready to serve and/or store in the refrigerator. Should keep for 2-3days. Makes about 2cups. 

RootVegetable Chips
1med yam – washed & thinly sliced
1med beet – washed and thinly sliced
1-2 red gold or yukon gold potatoes – washed & thinly sliced
1med zucchini – washed & thinly sliced
grapeseed oil
sea salt to taste

*If you have a mandonline, use it to slice the veggies – they’re the best!

Preheat the oven to 420*F.

Add the sliced veggies to a bowl – divide to make ‘tossing’ easier; beets in a separate bowl (colour transfer). Drizzle the vegetables with grapeseed oil and sprinkle with sea salt. Toss until evenly coated. Prepare a baking sheet(s) with parchment paper and spread out the veggie slices on the sheet. The beets may take longer to cook so fit them on one sheet incase they need more baking time. Bake for 20-25mins (gas oven 15-20mins) flipping halfway through. Remove from the oven when the vegetables slices are browning and the edges are curling. Allow to cool and transfer to a bowl or serving tray.

Roasted RootVeggies w/ FireRoasted Salsa + ChunkyGuac
Author: thecrimsonsink
Ingredients
FireRoasted Salsa (makes 2&1/2-3cups)
  • 1 28fl.oz./796ml can organic fire roasted tomatoes
  • 1 small sweet onion (about 3/4cup), peeled & finely chopped
  • 2-4 serrano peppers - pitted, seeded, & finely chopped (2 for mild, 4 for hot)
  • 5 large cloves garlic or small bulb, peeled & minced
  • 1 bunch cilantro (about 1/2cup packed), washed & finely chopped
  • 1/4 cup fresh lime juice
  • 1 tsp sea salt *(1/2tsp if you like 'less salt')
  • 1 tsp celery salt
  • 1 tsp ground cumin
ChunkyGuacamole (makes about 2cups)
  • 3 ripe avocados - peeled, cored, & cut into 1/2inch pieces
  • 1/2 cup cilantro, washed & chopped
  • 2 med. tomatoes - washed, seeded, & chopped
  • 3 garlic cloves, minced
  • 1/3 cup red onion, chopped
  • 1 fresh lime, juiced
  • 1/2 tsp sea salt
  • 1/2 tsp found cumin
RootVegetable Chips
  • 1 med. yam, washed & thinly sliced
  • 1 med. beet, washed & thinly sliced
  • 1-2 med. red gold or yukon gold potatoes, washed & thinly sliced
  • 1 med. zucchini - washed & thinly sliced
  • grape seed oil
  • sea salt
Instructions
FireRoasted Salsa
  1. Add all of the ingredients to a food processor and pulse until desired consistency. Store in the fridge for up to 5days. 

ChunkyGuacamole
  1. In a bowl, add the onion, garlic, cilantro, tomatoes, lime juice, sea salt, and cumin. Stir well. Add the avocado. Gently fold. Ready to serve and/or store in the refrigerator. Should keep for 2-3days. 

RootVegetable Chips
  1. Preheat the oven to 420*F. Add the sliced veggies to a bowl - divide to make 'tossing' easier; beets in a separate bowl (colour transfer). Drizzle the vegetables with grape seed oil and sprinkle with sea salt. Toss until evenly coated. Prepare a baking sheet(s) with parchment paper and spread out the veggie slices on the sheet. The beets may take longer to cook so fit them on one sheet incase they need more baking time. Bake for 20-25mins (gas oven 15-20mins) flipping halfway through. Remove from the oven when the vegetables slices are browning and the edges are curling. Allow to cool and transfer to a bowl or serving tray.

Recipe Notes

~If you have a mandoline, use it to slice the veggies - they're the best! 

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