A Roasted Rainbow of Veggies 

My poor overworked Instant Pots needed a night off!  This is a really quick post to show you my favorite way to make veggies!

I rinsed and chunked up some Brussels sprouts (if you have never tried fresh ones roasted, you don’t know Brussels sprouts!) along with carrots, red onions and bell peppers.  I tossed them with Tastefully Simple Roasted Garlic Infused Oil then sprinkled them with Garlic Pepper Seasoning and Seasoned Salt.   Just a quick word about our Seasoned Salt.  If you have never tried it, you need to let me send you a sample.  You will never go back to your old stand-by!  You don’t use very much because it is PACKED with flavor!wp-1485774367980.jpgwp-1485774368273.jpg

Into a preheated 400 degree oven for 25 minutes and you have a roasted rainbow!  So incredibly good! wp-1485774367963.jpg

While the veggies were roasting, I sprinkled some more of the Seasoned Salt on some chicken breasts and seared them on pretty high heat in a cast iron pan in a little more of the Roasted Garlic Infused Oil.  Add some hot buttered egg noodles tossed with a little Parmesan Cheese and we had a FEAST!wp-1485774367956.jpg

A Roasted Rainbow of Veggies

1 lb of fresh Brussels sprouts
3 large carrots
3 red onions
3 bell peppers
2 Tbl Tastefully Simple Roasted Garlic Infused Oil
2 tea Tastefully Simple Garlic Pepper
1 Tbl Tastefully Simple Seasoned Salt

Preheat oven to 400 degrees. Clean and roughly chop vegetables.  Toss in oil then in seasonings.  Spread in single layer on pan with sides.  Roast in oven for 25 minutes or until lightly browned. Enjoy!


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