Sheet Pan Poutine with Roasted Veggies and Chili Sauce

Beef Chili

A quick, easy-to-prepare meal that reinvents poutine by smothering potato, carrot and sweet potato wedges with our hearty Beef Chili.

Serves 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes


  • 2 Opti-Packs Cuisine Adventures Beef Chili
  • 1/2 lb (227g) Sweet Potatoes, peeled and cut into wedges
  • 1/2 lb (227g) Yukon Gold Potatoes, peeled and cut into wedges
  • 1/2 lb (227g) Carrots, peeled and cut into wedges
  • 1/2 lb (227g) Parsnip, peeled and cut into wedges
  • 1/4 cup (62.5ml) Olive oil
  • 4 stalks Fresh thyme
  • 2 Garlic cloves, crushed
  • Salt & Pepper to taste
  • 200g Cheese curds

Preparation Instructions

  1. Preheat the oven to 425°F (218°C).
  2. Place the vegetable wedges on a baking sheet lined with parchment paper. Add the olive oil and toss to coat. Add salt and pepper, thyme and garlic.
  3. Heat in the oven for 20 to 25 minutes or until a fork can easily pierce through the vegetables.
  4. Heat the Beef Chili according to the packaging instructions.
  5. Garnish the vegetables with cheese curds and top with the Beef Chili.

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