Roasted Veggies

boncook.com

Roasted Veggies

Active Time: 10 minutes

Total Time: 25 minutes

10 servings

  • Rectangular Flexiflat
  • Medium Perforated Baking Sheet
  • Stainless Mixing Bowl
  • EVOO
  • FRENCH PANTRY Sel Gris
  • FRENCH PANTRY Madagascar Pepper
  • FREN PANTRY Roasted Garlic and Chive Herb Blend
Print recipe

Ingredients

  • red onions
  • cherry tomatoes
  • brussels Sprouts
  • polish sausage (it can be substitute for any veggie option)
  • sweet potatoes
  • 1 tablespoon EVOO
  • ½ teaspoon FRENCH PANTRY Sel Gris
  • ½ teaspoon FRENCH PANTRY Madagascar Pepper
  • 1 tablespoon FREN PANTRY Roasted Garlic and Chive Herb Blend
  • parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F and place oven rack in center position. Place Rectangular Flexiflat on Medium Perforated Baking Sheet and set aside.
  2. Wash and cut all vegetables to similar size and place in Stainless Mixing Bowl.
  3. Aside parmesan cheese, add remaining ingredients and toss to combine completely. Spread on Flexiflat.
  4. Cook for 8-10 minutes or until tender.
  5. Sprinkle with parmesan cheese after cooking if desired.
bon TIP: Use FRENCH PANTRY Parmesan Infused Oil to enhance flavor!
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