Chef's Recipe for Oven Roasted Vegetable Medley: Wash 2 Red Potatoes, 1 medium Sweet Potato, 1 Turnip, 1 Parsnip, 2 Large carrots. Peel the sweet potato, turnip, parsnip and carrots if necessary. CUT vegetables to uniform size, approximately 1" pieces, put in mixing bowl. Add entire contents of spice package and 1/4 cup olive oil. TOSS until evenly coated. SPREAD evenly on baking sheet. Bake at 425F for 30 minutes, turn over one and cook for 10 minutes more or until evenly golden. VARIATION: Saute asparagus in small amount of butter or oil , sprinkle with Citrus Dill Glaze. ENJOY!
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
INGREDIENTS: BROWN SUGAR, SALT, DILL WEED, LIME PEEL, CILANTRO, CORIANDER, ORANGE PEEL, LEMON PEEL AND SPICES