In this veggie-forward spin on Texas-style barbecue, we swap the traditional brisket for root vegetables and rely on the chipotles in the sauce to bring the smokiness to the table. These vegetables are a versatile side for all sorts of mains, whether you're in the mood for meat or want to go vegetarian with grilled tofu or a bean dish. Source: EatingWell Magazine, April 2019

Paula Forbes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Toss turnips and carrots in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread onto two-thirds of a large rimmed baking sheet. Toss beets with the remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender, 25 to 30 minutes.

  • Meanwhile, whisk tomato puree, honey, vinegar, chipotles, Worcestershire and the remaining 1/4 teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot, about 10 minutes. Remove from heat; cover to keep warm.

  • Arrange the vegetables on a serving platter. Drizzle with 1/3 cup of the sauce (reserve the rest for another use) and top with cilantro.

Tips

To make ahead: Refrigerate barbecue sauce (Step 3) for up to 1 week.

Nutrition Facts

96 calories; 3.8 g total fat; 0.5 g saturated fat; 357 mg sodium. 406 mg potassium; 15 g carbohydrates; 3.5 g fiber; 10 g sugar; 1.6 g protein; 8504 IU vitamin a iu; 15 mg vitamin c; 59 mcg folate; 39 mg calcium; 1 mg iron; 22 mg magnesium;