Fall Sheet Pan Dinner
- Seasonal root vegetables (Carrot, Beet, Turnip, etc.)
- Scotch Bonnet Pepper Infused Extra Virgin Olive Oil
- "Fern Gully" Garlic Herb Pepper Blend
- Eggplant
- Chili Peppers (Hot or Mild)
- Red Onion
Directions:
- Dice the root vegetables into bite-size pieces.
- Drizzle with Scotch Bonnet Pepper Infused Extra Virgin Olive Oil and liberally season with the "Fern Gully" Garlic Herb Pepper Blend.
- Bake at 400° for 15 minutes.
- While baking, cut up the rest of the vegetables then repeat step 2.
- Add the remaining vegetables to the sheet pan and cook for an additional 15 minutes.