Yield: 16 servings
Spicy Low Carb Roasted Veggie Snack Mix
A healthy snack option that can easily be taken
on the road or eaten at home. Great way to get
veggies into your non-veggie family members.
Low Sodium but still has lots of flavor. Can
easily be made Vegan or Vegetarian.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 c THRIVE Asparagus - Freeze Dried
- 1 c THRIVE Cauliflower- Freeze Dried
- 1 c THRIVE Red Bell Peppers - Freeze Dried
- 1 c THRIVE Green Beans - Freeze Dried
- 1 c THRIVE Zucchini - Freeze Dried
- 1 c THRIVE Onion Slices - Freeze Dried
- 1 c THRIVE Tomato Dices - Freeze Dried
- 1 c THRIVE Kale - Freeze Dried
- 1/2 c THRIVE Green Chili Peppers - Freeze
- Dried
- 1 c THRIVE Sausage Crumbles - Freeze Dried
- 1 c THRIVE Shredded Cheddar Cheese -
- Freeze Dried
- 3 cloves minced fresh garlic (Replace with freeze dried
- Garlic when THRIVE adds it to product line.)
- 1 tsp Bolner’s Fiesta Brand Extra Fancy Taco
- Seasoning OR Seasoning of
- your choice (try THRIVE Butter Powder,
- Cheese Blend Powder, Sour Cream Powder or
- other brand ranch, fajita
- 1/2 c Coconut, Olive or other Oil
Instructions
- In a sauce pan, gently heat the coconut oil,
minced garlic and seasoning until the garlic is
cooked. - In a large cake pan or cookie sheet: gently
mix together all the vegetables (dry, not
reconstituted) - Drizzle oil mixture over the veggies, while
gently stirring Bake at 250 for 12-18 minutes
stirring every 3 minutes. - Watch & stir - to prevent over toasting (you
can burn or over toast veggies if you don't
watch them closely) - After removing from the oven add dry
Sausage Crumbles & Cheddar Cheese.
Store in closed container - Save the crumbs at the bottom of the
container for soups, omlets, scrambled eggs
or mix with some THRIVE Sour Cream to
make a great Dip or topping for potatoes, on
grilled Zucchini & etc.