Roasted Vegetables Provence

see notes below for variations

Ingredients

• 1 large red onion
• 1 large fennel bulb
• 4 carrots
• 4 parsnips
• 2 sweet potatoes
• 2-3 tbsp olive oil
• 2 tbsp Salty Don’s Smoked Provence
• juice of half a lemon

Peel and quarter the onion. Peel carrots, parsnips and sweet potatoes and cut into chunks, about 1-1.5 inch pieces. Trim and quarter the fennel bulb, cut into smaller pieces. if necessary.

In a large bowl, toss all the vegetables in olive oil. Sprinkle with Smoked Provence and toss to ensure vegetables are well coated with oil and seasoning.

Turn vegetables onto a large baking sheet and roast in a 450°F oven for about 30-40 minutes, until vegetables are tender and lightly caramelized.

Transfer vegetables to a serving platter and drizzle with the lemon juice.

Notes:

• Seasoning variations – Try Tuscan Smoke, Lemon Pepper or Smoked Garlic Pepper.


• Vegetable variations – Try your favourite combinations of vegetables: broccoli, cauliflower and red pepper; fennel and artichokes; zucchini, eggplant and peppers; asparagus on it’s own … …