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.

Ingredients

  • 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
  • 1 1/2 cups arugula or greens of choice
  • 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.


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