These cookies are the epitome of a Christmas cookie! They had the most amazing texture, the perfect amount of sweetness, and the most luscious warmth from the spice mixture. Although the list of ingredients is a little intimidating, it is totally worth it. It also creates a fairly sizable volume of dough, so you can prepare it, store it in the refrigerator (covered), and pick out just the right amount as needed to make a few sheets of cookies before putting the dough back in the fridge. Quickly make fresh cookies!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- cooking spray
- 1 sweet potato, peeled and sliced into thin rounds
- 1 ½ cups chopped carrots
- ½ cup finely chopped parsley, divided
- 1 teaspoon chipotle pepper powder, or more to taste
- 1 medium red bell pepper, cut into bite-sized pieces
- salt to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9×13-inch pan with cooking spray.
- Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
- Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
- Remove from the oven and add salt and more chipotle powder to taste.
- You can use a yam instead of a sweet potato.
- This recipe makes slightly crunchy roasted vegetables; for softer vegetables cook for an additional 5 to 10 minutes.