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Roasted Vegetables with Fleur de Sel

This is an easy recipe that can serve as a side dish, topper to a salad or a colorful appetizer. Substitute vegetables that are in season and/or your favorites. 

4 carrots, cut and 2" lengths 

2 -3 red, yellow, green bell peppers, cut into 2" 

2 large portabella mushrooms, cut into 1" slices 

2 zucchini, cut into 2" slices 

1# Brussels sprouts, cut in half 

2 Tblsp Italian Blend 

1/4 c olive oil 

1 tsp Fleur de Sel 

Heat oven to 425 degrees.

Toss vegetables, olive oil and Italian Blend in a large bowl. 

Spread vegetables on a cookie sheet so they are in one layer and separated. 

After 15 minutes, turn vegetables. 

Bake for another 15 minutes. 

Sprinkle veggies with Fleur de Sel and enjoy. 

Citron Salt Crystals, Habanero Sea Salt and Smoked Red Pepper Bacon Sea Salt would be fun substitues for Fleur de Sel.