Roasted Garden Vegetables

I roasted the most delicious vegetables I’ve ever eaten. I’m not a huge carrot or beet fan so I wasn’t sure how I would like it. I used a bunch of baby carrots, red onion, spring garlic, golden and red beets, and yellow zucchini; drizzled and tossed them with equal parts of olive oil and honey shrub, salt and pepper, roasted in a 425 degree oven for about 30 minutes, so good!

I used the Raspberry Tulsi Shrub and feel like any of them would pair well when roasting vegetables. Just do it!

https://video.wixstatic.com/video/a4b449_4ebad655bae740f38f34ae2b0f602f5d/file