Finding the right side dish to complement a hearty soup can transform a simple meal into an extraordinary one. Our Chili-Lime Roasted Vegetables are not only a burst of smoky and tangy flavors but also a vibrant, gluten-free option that pairs flawlessly with our Mexican White Bean Chicken Chili.
Ingredients:
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest and juice of 1 lime
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions:
- Preheat Your Oven: Get started by heating your oven to 400°F (200°C).
- Toss the Veggies: In a large bowl, mix the zucchini, bell peppers, cherry tomatoes, red onion, and cauliflower with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until everything is evenly coated.
- Roasting Time: Spread the vegetables out on a baking sheet in a single layer. This ensures they roast perfectly. Pop them in the oven for about 20–25 minutes. Give them a stir halfway through to make sure they cook evenly.
- Add a Citrusy Finish: Once out of the oven, enhance their flavor with a generous drizzle of lime juice and a sprinkle of zest. Toss them with fresh cilantro to add a fresh, herby layer to their smoky tang.
- Serve and Enjoy: These roasted veggies are perfect when served warm. They complement the richness and heat of our White Bean Chicken Chili wonderfully, adding a refreshing contrast with each bite.
Whether you’re cozying up with a bowl of soup on a chilly evening or looking for a flavorful, healthful addition to your meal, these Chili-Lime Roasted Vegetables are your go-to side dish.
They're not just delicious; they’re an explosion of flavors that enhance the hearty notes of our Chicken Chili. Dive into this recipe and bring a touch of zest to your next meal!