Roasted Root Veggies + Chipotle BBQ

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Well it’s the most wonderful time of every 2-3 years.

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The time when Leonardo DiCaprio graces us with a new award-worthy performance in a major motion picture.

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It’s been an especially long four years for me, personally, since The Revenant. While we finally got our Oscar, it left a little something to be desired as far as him really getting to highlight his range, ya know?? Hanging out in a horse carcass is kewl and all, but I want a little more from him.

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Despite it being a Quentin Tarantino film, I was so super jazzed for Once Upon a Time in Hollywood. That cast? I mean, come on. Star-studded! Even from the trailer, you can tell the sets and wardrobe are a visual delight. Using my dazzling snaggletoothed smile and underwhelming wit, I convince my husband who detests going to the movies more than any activity under the sun to go see this flick with me. We make it an event with a large popcorn and everything. We settle into these dope recliners and I’m ready for movie magic. While my baby boo delivered a performance I contend will earn him several nominations even *fingers crossed* a win or two and he and Brad made the cutiest pair of all time like I’d watch them watching paint dry, I was underwhelmed with the plot. I mean, it was entertaining, but I just can’t get behind QT’s perspective on things I suppose. Something about the blood, guts & gore just doesn’t jive with me???

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Why can’t L just do like a sweet romantic comedy opposite Kate Winslet once in a while?

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of brussels sprouts, halved
  • 2 beets, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 2 cups of baby rainbow carrots, chopped
  • 1 red onion, chopped
  • 1/2 cup of tomato puree
  • 1/4 cup of agave
  • 1/4 cup of apple cider vinegar
  • 2 tbsp. of chipotle peppers in adobo + 1 tsp. of the adobo sauce
  • 1 tsp. of soy sauce
  • Cilantro, for serving
  • Quinoa, for serving
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425 degrees
  • Arrange brussels + beets on a lined baking sheet + parsnips + carrots + onion on another
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast brussels + beets on bottom + other veggies on top, stirring both once after 20 minutes, bake parsnips + friends for another 10 + brussels + beets another 15-20 or until crisp to your desire
  • Meanwhile, combine tomato puree + agave + vinegar + peppers + soy sauce in a sauce pan over medium-high heat, bring to a boil, reduce heat + simmer for 10 minutes
  • To serve, top some quinoa with veggies + drizzle with bbq sauce
  • Mix all that goodness + slop up that grub + make some oinks in between bites, embracing the inner piggy in all of us

2 thoughts on “Roasted Root Veggies + Chipotle BBQ

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