A couple of weeks ago I went to our local farmers' market and picked up some fabulous looking produce. I bought purple carrots, regular orange carrots, jalepeno peppers, black jalepeno peppers and some delicious chicken and apple sausage. I got home and tried to think of a delicious way to bring those components into a cohesive meal and came up with jalepeno roasted vegetables with barbequed chicken and apple sausage. It turned out to be such a unique and delicious meal! Hubby and I thoroughly enjoyed it!
Isn't that produce beautiful? I had never found purple carrots before and just thought they were gorgeous! They don't taste any different, but they sure are pretty!
- Carrots, sliced
- Potatoes, sliced
- 1 green jalepeno, sliced
- 1 black jalepeno, sliced
- 2 tbsp coconut oil, melted
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili powder
- Preheat oven to 425F. Place carrots, potatoes and jalepenos in a large bowl. Mix together coconut oil, salt, pepper and chili powder. Pour over veggies and toss to coat. Don't worry if the coconut oil clumps up a bit - it will all melt and distribute once its in the oven.
- Place veggies on a large baking tray lined with tin foil. Make sure they are in one even layer. Bake in preheated oven for 25-35 minutes or until the veggies are tender.
Pile the veggies in the middle of a plate, top with sausage and then pile on a few more of the roasted jalepeno rings. Voila! A super easy, simple and flavourful dish full of seasonal, local ingredients.
Happy Cooking my Friends!