Chilli Roasted Greens
Forget about plain beans or broccoli…these Chilli Roasted Greens will liven up your plate in a flash! We’ve taken a crunchy combination of broccoli florets, asparagus and courgettes, and roasted them to perfection in punchy chilli, ginger and lime. It’s just the right amount of lip-smacking spice to take things up a notch!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Who says veg has to be boring? Our Chilli Roasted Greens are coated in an exciting glaze made with a simple combination of store cupboard herbs and spices. With punchy ginger, lime and fiery chilli in the mix, there’s no shortage of flavour here.
To give broccoli florets, courgette slices, asparagus and green beans an aromatic makeover, we’ve used a surprising ingredient as part of our glaze: a plant-based coconut milk alternative. Not only does it keep things dairy-free and vegan, it also makes sure all of our veg is nicely coated, without ramping up the calories.
This recipe is fairly spicy to begin with. If you aren’t a fan of spice, you can always reduce the amount of fresh chilli by half. The fiery heat is what makes this side dish such a gorgeous accompaniment for a variety of mains, including chicken, duck, fish or tofu.
What diets is this Chilli Roasted Greens suitable for?
This Chilli Roasted Greens recipe is suitable for vegan and gluten-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chilli Roasted Greens?
You don’t need any fancy ingredients to make this super simple side dish.
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Preheat the oven to 200°C.
Add the broccoli, courgette, green beans and asparagus to a roasting tin. Spray with low-calorie cooking spray and pop into the oven for 10 minutes.
Combine the coconut milk, garlic, ginger, onion granules, turmeric and lime juice in a small bowl and season with salt and pepper.
Once the vegetables have roasted for 10 minutes, pour over the coconut milk mix and toss the vegetables lightly to coat. Sprinkle over the red chilli and cook for a further 10 minutes.
The vegetables should still have a crunch and should just be starting to brown round the edges. If you would like them a little softer, cook for an extra 5 minutes or to your liking.
What could I serve with Chilli Roasted Greens?
This gorgeous, crunchy side dish pairs really well with meat, fish or plant-based alternatives. Try any of these slimming-friendly recipes:
How do you know when Chilli Roasted Greens are cooked?
You’ll know that your Chilli Roasted Greens are ready when they start to brown around the edges, and they have a slight crunch. This will take around 20 minutes in total.
For softer veg, roast your Chilli Roasted Greens for 5 more minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and remained at that temperature for 2 minutes.
How long can you keep Chilli Roasted Greens in the fridge?
This recipe is best when it’s made and eaten fresh.
Can I freeze Chilli Roasted Greens?
No, we wouldn’t recommend freezing this side dish. It only takes 20 minutes to cook from scratch.
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Chilli Roasted Greens
Our Chilli Roasted Greens will liven up your plate in a flash! This spicy, crunchy side dish is only 62 calories per portion.
- KCals 62
- Carbs 4.8G
- Preheat the oven to 200°C.
- Add the broccoli, courgette, green beans and asparagus to a roasting tin. Spray with low-calorie cooking spray and pop into the oven for 10 minutes.
- Combine the coconut milk, garlic, ginger, onion granules, turmeric and lime juice in a small bowl and season with salt and pepper.
- Once the vegetables have roasted for 10 minutes, pour over the coconut milk mix and toss the vegetables lightly to coat. Sprinkle over the red chilli and cook for a further 10 minutes.
- The vegetables should still have a crunch and should just be starting to brown round the edges. If you would like them a little softer, cook for an extra 5 minutes or to your liking.
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