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Easy Roasted Veggies
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Easy Roasted Veggies

by Javaneh Hemmat

We're loving the rainbow colors on our plate. Bright broccoli meld with yellow and red bell peppers roasted in our Provence spice. Delicious in bowls for lunch or as a side.


Side Dish



Prep Time

5 min

Cook Time

25 min


  • 1 Broccoli Crown; cut into florets
  • 1 Red Bell Pepper; thinly sliced
  • 1 Yellow Bell pepper, Thinly sliced
  • A drizzle Extra Virgin Olive Oil
  • 1 1/2 Tablespoon Provence Herb Blend
  • Sea salt to season


  1. Preheat oven to 400F/200C
  2. Place the vegetables on a baking sheet, add extra virgin olive oil, Provence, and sea salt and toss to incorporate. Spread on a single layer and roast for 25 minutes.
  3. Serve warm.