Roasted Vegetables with Chile Yogurt, Cilantro Mint Sauce, and Salted Pepitas
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 4
INGREDIENTS
2 red potatoes, cubed
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, coarsely chopped
1 Serrano chile
1 tsp cinnamon
6 tbsp olive oil
20 sprigs of cilantro
4 sprigs of mint
4 sprigs of parsley
1 garlic clove
kosher salt
¼ cup salted and roasted pumpkin seeds
1 cup Greek yogurt
2 tbsp Sriracha sauce
INSTRUCTIONS
Preheat oven to 425°F.
Chop the potatoes, carrots, celery, onion and chile. Place in a bowl and toss with cinnamon, pinch of kosher salt and 2 tablespoons of the olive oil. Roast for 35 minutes or until golden brown and shows crispy edges.
Make the herb paste in a food processor. Add the cilantro, mint, parsley, garlic and 4 tablespoons of olive oil. Process until smooth. Add a pinch of kosher salt, pulse once and taste test. Set aside.
In a small bowl whisk together the Greek yogurt and Sriracha sauce until smooth.
Remove vegetables from oven and allow to cool 10 minutes. Drizzle with spicy yogurt sauce and herb paste. Sprinkle with roasted and salted pumpkin seeds. Serve immediately.
From keviniscooking.com