Roasted vegetables are the perfect way to add color and flavor to any meal!

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 zucchini

1 red onion, peeled

3 carrots, peeled

3 red potatoes

1lb asparagus

2 Tbs olive oil

1 – 2 tsp SF Salt Co Pink Himalayan salt or SF Salt Co organic Sriracha salt (if you like spice)

½ teaspoon freshly ground black pepper

Directions:

     1) Preheat oven to 425 F

     2) Quarter bell peppers and red onion

     3) Slice zucchini, carrots, and potato into ¼” thick medallions

     4) Place all vegetables in a single layer on 1-2 baking sheets

     5) Drizzle with olive oil, salt, and pepper. Toss well.

          Note: Swap out the SF Salt Co Pink Himalayan Salt for SF Salt Co Organic Sriracha Salt for a little added spice and heat

     6) Bake for 30-45 minutes, until vegetables are tenders and start to get a little black on the edges. Turn at least once about halfway through.

     7) Remove from oven and serve