Chipotle Roasted Root Vegetables

I have to admit something - there are a few vegetables I just don’t love. Turnips and radishes fall into that group. Rather than revisit why I don’t love these little roots, I try to focus on finding ways to use them tastefully. It turns out, chipotle peppers and potatoes make great camouflage. This easy side dish is a super healthy, veggie-based accoutrement to taco night. Ready for the table in about 35 minutes!

• Potatoes

• Turnips

• Radishes

• Chipotle peppers in adobo

• Olive oil

• Garlic powder

• Oregano

• Cumin

• Salt

• Avocado

1. Preheat your oven to 425 degrees F.

2. Peel your potatoes if the skins aren’t edible. Dice potatoes, turnips and radishes into evenly sized cubes. Prepare enough to fill a sheet pan where the cubes are close to each other but not touching. If you overcrowd your pan your roots will steam instead of crisp!

3. Mix ¼ cup olive oil, 2 tablespoons chipotle peppers in adobo,  ½ teaspoon garlic powder, ½ teaspoon oregano, ½ teaspoon cumin and several grinds of salt and pepper in a bowl. Drizzle over roots and massage with your hands. Space roots evenly on the sheet pan.

4. Bake for 15 minutes, toss, then bake for 15 minutes more. Finish by broiling on high for 2 minutes.

5. Plate roots with sliced avocado, and if you like, fresh, thinly sliced raw radishes.