Roasted Vegetable Blend

This Roasted Vegetable seasoning was our first try at creating a holistic spice blend that would enhance digestion and assist in cleansing.  Since introducing the Roasted Vegetable Blend (we call it RVB for short) it has gained an enthusiastic following. Customers who need to watch their salt intake use RVB as their go to seasoning. We created the blend to be light on salt, but full of satisfying flavors that eliminate the need for salty taste. The addition of black pepper, turmeric, fennel, rosemary, parsley and sage were an intentional nod towards Ayurvedic cleansing and rejuvenation concepts.

Reduced Salt Roasted Vegetable Blend Ingredients

Onion, garlic, carrot, red bell pepper, tomato, orange and lemon peel, thyme, basil, celery, rosemary, parsley, sage, oregano, fennel, thyme, paprika, turmeric, chives, sea salt, black pepper, mustard, coriander, cumin, bay, citric acid and vegetable oil

Island Salts Roasted Root Vegetable Recipe

Cut six cups of root vegetables and squash into bite size pieces. Toss with olive oil.

Place on foiled lined cookie sheet and roast for 15 minutes at 425°. Remove from oven and carefully turn vegetables over and sprinkle with 2 teaspoons of Island Salts - Roasted Vegetable Blend.

Roast another 10 minutes or until vegetables start to brown and give off a sweet aroma. Taste test vegetables, if you are watching your salt intake but still feel there needs to be more flavor, add a squeeze of fresh lemon juice. If you are not watching your salt intake, add a pinch of coarse sea salt, a grind of pepper and minced fresh herbs before serving.