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Create mouth-watering Christmas desserts with delicious recipes made with HERSHEY'S products.

Roasted Vegetables

Roasted Vegetables Recipe

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Ingredients:
  • 2 tablespoons HOT CHOCOLATE MEXICAN SPICE BLEND(recipe follows)
  • 1 yellow pepper, cored and seeded
  • 1 red pepper, cored and seeded
  • 1 large red onion
  • 1 mango, firm but not hard, peeled
  • 1 yellow squash
  • 1 zucchini
  • 15 grape tomatoes
  • 1 large portobello mushroom , sliced lengthwise
  • 3/4 cup prepared vinaigrette dressing

Directions:
  • 1. Heat oven to 450°F. Prepare HOT CHOCOLATE MEXICAN SPICE BLEND; set aside.
  • 2. Cut yellow pepper, red pepper, onion, mango, yellow squash and zucchini into 1-inch pieces. Place in large bowl. Add tomatoes and mushroom.
  • 3. Pour vinaigrette dressing and spice mix over vegetables; toss.
  • 4. Spread vegetables in shallow baking pan. Bake 20 to 30 minutes or until vegetables are fork tender. 6 servings.
  • HOT CHOCOLATE MEXICAN SPICE BLEND
  • 1/2 cup chili powder 1/4 cup paprika 1 tablespoon ground cumin 1 teaspoon garlic powder 1 teaspoon red pepper flakes 2 teaspoons salt 2 teaspoons dried oregano leaves 1/2 cup HEATH BITS 'O BRICKLE Toffee Bits, crushed 1/2 cup HERSHEY'S Cocoa 1 tablespoon ground coffee beans
  • Combine all ingredients in medium bowl; blend well. Place in airtight container.* About 2 cups spice blend.
  • *Store in cool, dry place for up to 4 months.
  • Nutritional Information per serving (1/6 of recipe): Calories: 170, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 440mg, Total Carbohydrate: 25g, Dietary Fiber: 5g, Sugars: 9g, Protein: 3g, Vitamin A: 70%DV*, Vitamin C: 230%DV*, Calcium: 4%DV*, Iron: 6%DV* *%DV= %Daily Values are calculated based on a 2000 calorie diet

Roasted Vegetables

Roasted Vegetables

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