Serves 6
Side

Ingredients

Part 1: For the Cascabel Chile Oil
  • dried cascabel or nora chiles,6,,stemmed and seeded,spanish-nora-chiles
  • dried guajillo chile,1,,stemmed and seeded,whole-guajillo-chiles
  • rice bran oil,1 1/2,cups,or another neutral oil,la-tourangelle-grapeseed-oil
  • garlic,1,small clove,,
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Roasted Vegetables in Cascabel Chile Oil

Doused in a lightly spicy chile oil, sweet, crispy vegetables make a great vegetarian filling for tacos, or work well any time you want a vegetable side dish for antojitos. You can use any combination of vegetables in any proportion you like—sweet potatoes, asparagus, and Brussels sprouts are some good options to throw into the mix. — from Nopalito: A Mexican Kitchen by Gonzalo González Guzmán and Stacy Adimando. Buy this book from Indiebound, Barnes & Noble, or Amazon.

Reprinted with permission from Nopalito by Gonzalo González Guzmán and Stacy Adimando, 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2013 Eva Kolenko.

Written By Gonzalo Guzmán and Stacy Adimando | Feb 27, 2019

Ingredients

Part 1: For the Cascabel Chile Oil
  • dried cascabel or nora chiles,6,,stemmed and seeded,spanish-nora-chiles
  • dried guajillo chile,1,,stemmed and seeded,whole-guajillo-chiles
  • rice bran oil,1 1/2,cups,or another neutral oil,la-tourangelle-grapeseed-oil
  • garlic,1,small clove,,
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Step one

Preheat the oven to 350°F. Meanwhile, bring a small pot of water to a boil.

Step two

Place the cascabel and guajillo chiles on a baking sheet and roast until the guajillos darken, about 2 minutes; remove from, but do not turn off the oven.

Step three

Transfer the chiles to a medium heatproof bowl and cover with the boiling water; let sit until the chiles are soft, about 20 minutes.

Step four

Drain the chiles and add them to a blender, along with the oil and garlic; blend thoroughly, until you see a clear red oil. It will keep for up to a few weeks refrigerated in an airtight container.

Ingredients

Part 2: For the Roasted Vegetables
  • broccoli florets,3,cups,diced,
  • carrots,2,cups,peeled and diced,
  • butternut squash,2,cups,peeled seeded and cubed,
  • potatoes,3,cups,cubed with the skin on,
  • cascabel chile oil,4,tablespoons,,
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Ingredients

Part 2: For the Roasted Vegetables
  • broccoli florets,3,cups,diced,
  • carrots,2,cups,peeled and diced,
  • butternut squash,2,cups,peeled seeded and cubed,
  • potatoes,3,cups,cubed with the skin on,
  • cascabel chile oil,4,tablespoons,,
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Step five

Preheat the oven to 400°F. Meanwhile, bring a medium pot of water to a boil, and season generously with salt (it should taste like the sea). Set a bowl of ice water next to the stove and season that with salt as well. Add the broccoli to the boiling water and cook until bright green and slightly tenderized, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice bath to cool; remove and let dry.

Step six

In a large bowl, mix the carrots, onions, squash, and potatoes with all but 1 tablespoon of the cascabel oil, and season generously with salt. Spread the vegetables onto two large baking sheets and roast in the oven for 10 minutes. Remove and stir.

Step seven

Toss the reserved broccoli with the remaining tablespoon of the chile oil, then add the broccoli to the baking sheets. Return to the oven (rotate the location of the pans for more even cooking) and cook until the vegetables are al dente and lightly browned, 10 to 20 minutes more. Taste and adjust the seasoning as necessary.