Veggie Medley

15 Min.
20 Min.
4
Ingredients
2
cups Brussels sprouts, cleaned and cut in half lengthwise
2 cups Brussels sprouts, cleaned and cut in half lengthwise
2
cups cipollini onions, peeled
2 cups cipollini onions, peeled
2
cups red bell peppers cut into 2-inch cubes
2 cups red bell peppers cut into 2-inch cubes
¼
cup olive oil
¼ cup olive oil
2
tablespoons Better Than Bouillon® Vegetarian No Chicken Base
2 tablespoons Better Than Bouillon® Vegetarian No Chicken Base
2
teaspoons minced garlic
2 teaspoons minced garlic
1
teaspoon crushed red pepper
1 teaspoon crushed red pepper
Directions
  1. Preheat the oven to 425┬░F.
  2. Mix the olive oil, Vegetarian No Chicken Base, garlic, and crushed red pepper together in a large mixing bowl. Add the Brussels sprouts, onions, and bell peppers to the bowl and toss to combine.
  3. Spread the vegetables evenly onto a rimmed baking sheet and place the baking sheet directly into the oven. Roast the vegetables for 20 minutes.
  4. Carefully remove the baking sheet from the oven and serve immediately.

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