This spice mix sprinkled on some veggies with olive oil and slow roasted is excellent.
We have been using sliced sweet potatoes, yukon gold potatoes, onions, brussel sprouts, plaintains, not necessarily all together but in combinations. We place
the chopped veggies in a gallon ziploc, drizzle with olive oil and sprinkle with
the spice mix. Seal the bag, shake until coated and turn out onto a pan and roast.
