This easy, flavorful roasted vegetable recipe uses Himalayan pink salt to enhance the natural sweetness and earthiness of fresh vegetables. Perfect as a side dish or a healthy snack, these roasted veggies will be a hit for any meal.

Ingredients

• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tbsp Himalayan pink salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Season the Vegetables: In a large bowl, toss the potatoes, carrots, bell pepper, and zucchini with olive oil, Himalayan pink salt, black pepper, rosemary, and thyme until evenly coated.
3. Roast: Spread the vegetables in a single layer on the baking sheet. Roast for 20-25 minutes, or until tender and golden brown, stirring halfway through for even cooking.
4. Serve: Garnish with extra fresh herbs if desired, and serve warm.