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YoAmma

Indian Fusion · Easy

Chili Crisp Sheet Pan Vegetables

This is one of the easiest ways to turn everyday vegetables into something you'll actually crave.

Chili Crisp Sheet Pan Vegetables
Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Rating
4.7 (61)

This is one of the easiest ways to turn everyday vegetables into something you'll actually crave. Instead of using plain olive oil, the infused oil from Yo Amma Indian Chili Crisp coats the vegetables before roasting, helping them caramelize while layering in slow-cooked aromatics and roasted spices. Once they come out of the oven, they're finished with the crunchy bits from the chili crisp for maximum flavor and texture.

Ingredients

4–6

For the Vegetables

  • 1 headbroccoli, cut into florets
  • 1red bell pepper, sliced
  • 1zucchini, sliced
  • 1red onion, cut into wedges
  • 2 cupscauliflower florets
  • 3 tbspYo Amma Indian Chili Crisp oil
  • 1 tspsalt
  • 1 tspblack pepper

For Finishing

  • 2 tbspYo Amma Indian Chili Crisp solids (the crunchy bits)
  • Fresh coriander, chopped
  • 1lemon, cut into wedges

Instructions

  1. 1

    Preheat the oven to 425°F. Add the broccoli, bell pepper, zucchini, red onion, and cauliflower to a large sheet pan. Spoon mostly the oil from the top of the Yo Amma Indian Chili Crisp jar over the vegetables. Season with salt and black pepper. Toss until evenly coated and spread into a single layer.

  2. 2

    Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender and deeply caramelized around the edges.

  3. 3

    Transfer the hot vegetables to a serving platter. Spoon over the crunchy solids from the Yo Amma Indian Chili Crisp and gently toss.

  4. 4

    Top with fresh coriander and serve with lemon wedges for squeezing over the vegetables.

Pro Tips

  • Using the oil for roasting and saving the crunchy bits for the end gives you the best of both worlds. The vegetables roast in the chili-infused oil without burning the aromatics, while the crispy onions, peanuts, coconut, and spices stay crunchy and fresh when added after roasting.
  • One of our favorite ways to use Yo Amma Indian Chili Crisp is to think of it as two ingredients in one jar: a deeply flavorful cooking oil and a crunchy finishing garnish. Roasting vegetables in the infused oil builds flavor from the start, while finishing with the crunchy bits creates the texture that makes every bite memorable. Got it. You want the recipe text in the Yo Amma recipe template, not an image concept.

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