The Shi Roasted Vegetables

Earthy. Savory. Warm spice. Built for the whole sheet pan.

The Shi works especially well with roasted vegetables because the turmeric, garlic, ginger, herbs, black pepper, and warming spices build depth without covering up the vegetables themselves.

Ingredients

• 5–6 cups mixed vegetables, chopped

  • broccoli

  • cauliflower

  • carrots

  • sweet potato

  • zucchini

  • Brussels sprouts

  • red onion

• 2 tablespoons olive oil

• 2–2½ teaspoons The Shi—Good Stuff

• Optional salt, to taste

Directions

1. Heat oven to 425°F.

2. Add vegetables to a large bowl.

3. Toss with olive oil.

4. Sprinkle with The Shi and toss until evenly coated.

5. Spread vegetables in a single layer on a sheet pan.

6. Roast for 25–35 minutes, stirring once halfway through.

7. Cook until browned at the edges and tender.

Tip: Don’t crowd the pan. Give the vegetables room to roast instead of steam.

Flavor Files teaser:
A sheet pan, a pile of vegetables, and The Shi. That’s dinner halfway handled.