A vibrant medley of caramelized vegetables finished with a sophisticated blend of smoky sweetness and savory depth.
1 zucchini, sliced
1 bell pepper, sliced
1 red onion, cut into wedges
1 cup broccoli florets
2 tbsp olive oil
1 tsp Whiskey Oak Smoked Salt
1 ½ tsp Whiskey Oak Smoked Sugar
Freshly ground black pepper
1
Preheat & Prep
Preheat oven to 425°F.
Toss vegetables with olive oil, Whiskey Oak Smoked Salt, and black pepper.
The smoked salt begins building a deep, savory foundation before the heat even hits.
2
Roast to Perfection
Spread evenly on a baking sheet in a single layer.
Roast for 20–25 minutes, turning once halfway through.
Edges caramelize, centers stay tender—this is where the magic happens.
3
Finish with Smoky Sweetness
Remove from oven and immediately sprinkle with Whiskey Oak Smoked Sugar. Toss gently.
The heat melts the sugar into a glossy, lightly smoky glaze that clings to every bite.
Ingredients
1 zucchini, sliced
1 bell pepper, sliced
1 red onion, cut into wedges
1 cup broccoli florets
2 tbsp olive oil
1 tsp Whiskey Oak Smoked Salt
1 ½ tsp Whiskey Oak Smoked Sugar
Freshly ground black pepper
