Roasted Vegetable Medley

Ingredients

  • 1 cup baby carrots
  • 2 cloves garlic
  • 1 large parsnip
  • 1 large yam
  • 1 medium zucchini
  • 1/2 white onion
  • 1/2 red pepper (roasted or unroasted)
  • 1 1/2 tbsp Splendor Garden Organic Vegetable Seasoning
  • 1/2 tsp sea salt
  • 2 tbsp extra virgin olive oil

Instructions

Preheat oven to 400°. Cut or slice baby carrots, parsnip, yam, and zucchini into small bite-sized pieces and spread on an aluminum foil, covered cookie sheet. Chop onion, garlic and red pepper and toss with the other vegetables.  Drizzle oil over all of the vegetables and toss until evenly covered.  Sprinkle the Vegetable Seasoning and sea salt evenly over the vegetables and toss.

Place in the oven and bake for 30 minutes or until the vegetables are tender and golden brown. Add an additional salt to taste (optional).