Sweet and savory with just enough heat, what could be better? These Roasted Cajun Vegetables are perfect alongside our Drunken Shrimp Scampi or can be a meal all on their own. Just chop, toss, and roast.
A gorgeous display of Cajun spiced and roasted beets, sweet potatoes, carrots, parsnips, and red onions. Try it with our Drunken Shrimp Scampi.
- 2 tbsp extra-virgin olive oil
- 2 large beets, peeled and cubed
- 2 large carrots, peeled and cut into diagonal slices
- 2 large parsnips, peeled and cut into diagonal slices
- 1 medium sweet potato, peeled and cubed
- 1 large red onion, cut into thick half-moons
- 1 1/2 tsp Salt-Free Cajun Seasoning, divided
- Salt, to taste after cooking
- Place the oven racks in the top two positions and preheat oven to 425 degrees F. If both baking pans will fit on one rack, use the top position.
- Line two rimmed baking sheets with parchment paper and set aside.
- Prep the vegetables, leaving beets until last. Place the carrots, parsnips, sweet potato, and half the onion into a large bowl, then placed the beets and other half onion in another bowl.
- Drizzle the mixed vegetables with 1 1/2 tablespoons oil and add the remaining 1/2 tablespoon to the beets. Toss to coat each bowl of vegetables evenly.
- Sprinkle 1 teaspoon of Salt-Free Cajun Seasoning over the mixed vegetables, and the remaining 1/2 teaspoon over the beets. Stir both to distribute seasoning evenly.
- Place the mixed vegetables on one baking sheet in a single layer and repeat with the beets on the other baking sheet. This will prevent the beets from turning everything pink.
- Roast for 30-40 minutes, flipping the vegetables and rotating (if on two racks) or turning (if sharing a rack) the trays half way through.
- Remove from oven when vegetables are tender and salt to taste. Sprinkle with additional seasoning, if desired. The beets may take a few minutes longer than the mixed vegetable tray.
- Serve with a dollop of plain coconut yogurt (vegan option) or Greek yogurt (non-vegan option) to add a cool and creamy break from the heat of the Cajun spices.
Keywords: Cajun roasted vegetables, beets, sweet potatoes, carrots, parsnips, red onion