Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus (trimmed, the thicker you can find the better)
  • 1 pound mushrooms
  • 1 pound baby carrots (I used rainbow carrots)
  • 2 red onions (medium, sliced into 1/4-inch rounds)
  • 1 pound mini peppers (stems and seeds removed, cut in half)
  • 1 Dean’s Cheddar Bacon Dip
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp sumac
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 cup vegetable oil

Instruction

  • Preheat oven to 425 F. Line a large baking sheet with foil.In a small bowl mix all ingredients for the seasoning. Set aside.
  • Line vegetables on the baking sheet. Drizzle with oil. Add the seasoning, toss to combine.
  • Roast vegetables for 20-30 minutes until tender. If you happen to use asparagus that are super thin, you may need to remove them from the oven earlier than the rest of the vegetables.
  • Arrange roasted vegetables on a platter and serve with the NEW Dean’s Cheddar Bacon Dip.