Recipe tags: vegetable base, easy difficulty, side, vegetarian, roast
|2 cups||Brussels sprouts, cleaned and cut in half lengthwise|
|2 cups||cipollini onions, peeled|
|2 cups||red bell peppers cut into 2-inch cubes|
|¼ cup||olive oil|
|2 Tbsp||Better Than Bouillon® Vegetarian No Chicken Base|
|2 tsp||minced garlic|
|1 tsp||crushed red pepper|
Preheat the oven to 425°F.
Mix the olive oil, Vegetarian No Chicken Base, garlic and crushed red pepper together in a large mixing bowl. Add the Brussels sprouts, onions and bell peppers to the bowl and toss to combine.
Spread the vegetables evenly onto a rimmed baking sheet and place the baking sheet directly into the oven. Roast the vegetables for 20 minutes.
Carefully remove the baking sheet from the oven and serve immediately.