The heat from the habanero brings a spicy fire to the earthiness of rosemary, making these veggies more than just a side dish—they’re the main event! Each bite gives you a crispy char with a slow burn that’s irresistible. Not for the faint of heart!

I N G R E D I E N T S :

• 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.), chopped
• 2 tbsp Rocky Mountain Olive Oil Green Chili Fused Olive Oil
  
• 2 tbsp Rocky Mountain Olive Oil Rosemary Fused Olive Oil
• 1 Tbsp Grind Spice Co Rosemary Garlic Dip

I N S T R U C T I O N S :

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the mixed vegetables with the Green Chili Olive Oil, Rosemary Olive Oil, and Rosemary Garlic Dip.
3. Spread the vegetables evenly on a baking sheet.
4. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly crispy on the edges, tossing halfway through.
5. Remove from the oven and serve immediately. These vegetables are perfect as a side dish or even as a main course for a light meal!

N U T R I T I O N A L   I N F O :

Estimated per serving: 140 calories • 1g protein • 5g carbs • 14g fat • 18mg sodium

Based on 4 equal servings, an equal-weight mix of carrots, red pepper, and zucchini, and all listed oil. Uses rosemary and garlic powder as a reference for the dry seasoning. Sodium varies by seasoning. Estimates may vary by ingredient brand and portion size.