RebeccaWe are beginning the prep for the Big Game, and finding all of our favorite recipes and items to lay out on the table. Whether you choose to go with finger foods, or lay out a larger spread, Frito-Lay has you completely covered! Chips, dips, and more! Planning for the big day, also means that we start to find new recipes to share as well. Frito-Lay has a fantastic treat just waiting for you to discover it!
I have recently bribed my children into eating more vegetables. I try to mix it up a bit so that we have something new to try out each week. We have loved these recipes! They have decided that they like some more than others, but I will take what I can get. We can use our favorite products to add a kick to our dinner table! Why not give it a try in your house too!
Lay out a table that no one is expecting this year, and then make sure you tuck this deliciousness away for future uses. There are some fantastic savings at your local commissary, so you are going to want to jump on these before they disappear! Don’t forget to grab your favorite chips and dips for your Big Game table! Check out http://origin-www.fritolay.com/snacks/recipes for even more recipes and treats for your Big Game get together! Stop by your commissary today for great deals and savings!
Ingredients needed
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 3 carrots, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cut into 1-inch pieces
- 1/3 cup Tropicana® orange juice
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch cayenne pepper (optional)
Topping:
- 3 tbsp lemon juice
- 4 tsp tahini paste
- 1 tbsp olive oil
- 1/3 cup Lays® Ranch Dip
- 1/4 tsp paprika
- 2 tbsp finely chopped fresh cilantro
Products Needed:
Directions:
Roasted Vegetables: Preheat oven to 425ºF. Toss together sweet potatoes, carrots, parsnips, orange juice, olive oil, garlic, turmeric, cumin, paprika, salt, pepper and cayenne (if desired). Arrange in single layer in parchment paper-lined baking sheet.
Bake, turning once, for 35 to 40 minutes or until golden brown and tender.
Topping: Meanwhile, stir together lemon juice, tahini paste, olive oil and 1 tbsp water until smooth. Stir in ranch dip and paprika.
Arrange roasted vegetables on platter and drizzle sauce over top. Garnish with cilantro.
Tip: Change up the vegetables: use potatoes, butternut squash and beets if desired.
Charlie Marlow
Kate
