Recipe by Chef Tyler Toles
Ingredients
3 cups of Chopped Mixed Vegetables (we like to use Carrots, Bell Peppers, Zucchini, and Broccoli)
2 tablespoons Olive Oil
2 tablespoons Ranch Heatwave spice blend
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper to taste
Procedure
Preheat oven to 400 °F (200 °C).
Toss vegetables with olive oil, Ranch Heatwave spice blend, garlic powder, onion powder, salt, and pepper
Spread in a single layer on a baking sheet.
Roast for 20-25 minutes, stirring halfway, until tender and caramelized.
Serve as a side dish or over quinoa or rice.