Last updated on November 8th, 2022 at 07:11 pm
A side dish like Roasted Chayote is so easy to make that you will ask yourself why you were making all the fuss about finding another vegetable to add to your menu. This recipe is a healthy dish you can make without fuss.
A little bit of information you might want to know about chayote
Chayote is also known as mirlitons, vegetable pear, chocho, sayote, christophine, etc… Chayote is very low in calories; contains no saturated fats or cholesterol. It is a rich source of dietary fiber, antioxidants, minerals, and vitamins.
Making Roasted Chayote
Roasted Chayote is a dish that facilitates cooking. The reason is that if you roasting a meat dish for example that takes about 45 minutes to 1 hour to cook, you will be right on target. The only thing left to do is to synchronize cooking time for all dishes. That’s simple right!
What about having the variety that Roasted Chayote adds to your meals? It is always great to find another vegetable that can be incorporated in many forms into your diet. I personally love vegetables. Therefore having another type of veggies to roast is ideal.
I am accustomed to eating chayote in a veggies stew or meat stew and with Roasted Chayote and after making this recipe there is certainly room for more meal ideas. You can add Herbes de Provence or Italian Seasoning to make it simple.
Roasting Chayote or Roasted Mirliton can be served as an appetizer or a side dish. An ideal and healthy dish.
- 2 chayotes or cho cho
- 1 large shallot sliced thin or a small red onion
- 2 teaspoon of Italian seasonings or dried fine herbs
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- Salt and pepper to taste
- 1- tablespoon Grape seed oil or Olive oil more if needed
- Parchment paper
- Preheat the oven at 375 degrees and line a large roasting pan with parchment paper.
- Wash chayote and thoroughly dry. Using a knife cut each chayote in half, remove the seed of each chayote and disregard. Cut the chayote halves in thin slices and put them in a large mixing bowl with the shallot or onion. Season with salt and pepper.
- In a small bowl, mix the oil with the dry seasoning. Depending on the size of the chayotes you will need to adjust the oil measurement. Pour oil mixture on chayote halves and make sure all slices are well coated. Do not oversaturate slices because they will be soggy.
- Carefully place the chayote halves onto the lined baking pan. Do not overcrowd the pan and leave enough space for proper roasting. If necessary use 2 pans.
- Roast for 40 minutes or until crisp and golden and be sure to turn over half way through. Remove from oven and serve immediately.
- Serve with your preferred main course.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.