Roasted roots with chipotle crema
Updated: Mar 5
I love this very simple recipe. You can grill the tubers instead of doing them in the oven.
For more recipes created by me click here. Serves 4-6 3-4 large tubers, potatoes, sweet potatoes, and yams (in the winter months pumpkins and hard squashes work too). Get a variety. Peeled and cut into thin wedges.
Alternatively, Brussels sprouts, broccoli, zucchini, broccolini, and cauliflower work too. Sour cream (I prefer the Salvadoran sour cream, it is just so much better!) Chipotle chiles, either from a can of chipotle in adobo sauce, or powdered Salt And pepper to taste Fresh cilantro, minced Layer the cut tubers on a lined baking dish. Add a touch of salt and pepper and spray generously with oil. Bake at 400°F for 15-20 minutes till soft inside and crispy on the outside. Alternatively, cook on the grill. While these are baking, blend the chipotles, salt and sour cream in a small blender briefly to make a smooth sauce. Taste and adjust spice. When the tubers are out, drizzle with the sour cream-chile sauce, sprinkle the cilantro, sprinkle salt and serve immediately. Leave the extra sauce on the side for those who want extra. This is simple and just delicious.