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


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.


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

Nutrition Facts

1/2 cup
96 calories; protein 1.6g; carbohydrates 15g; dietary fiber 3.5g; sugars 9.9g; fat 3.8g; saturated fat 0.5g; vitamin a iu 8504IU; vitamin c 15.2mg; folate 58.9mcg; calcium 39.2mg; iron 0.7mg; magnesium 21.6mg; potassium 405.6mg; sodium 356.7mg.

2 1/2 vegetable, 1/2 fat