OVEN ROASTED VEGGIES

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Oven Roasted Veggies image

An easy way to roast vegetables. Vegetables can be substituted for your favorites and seasoning can be adjusted to whatever you prefer.

Provided by NE Lady @NELady

Categories     Vegetables

Number Of Ingredients 15

SEASONED OIL
3-4 tablespoon(s) olive oil
1 teaspoon(s) kosher salt
1/2 teaspoon(s) coarse black pepper
3/4 teaspoon(s) garlic powder
3/4 teaspoon(s) onion powder
1/2 teaspoon(s) dried parsley
1/2 teaspoon(s) paprika
1/8-1/4 teaspoon(s) cayenne
VEGETABLES
1 pound(s) carrots, peeled & cubed
1 pound(s) cauliflower florets
1 pound(s) brussels sprouts, halved
1 large sweet potato, peeled & cubed
8 ounce(s) red potatoes or yukon potatoes, quartered

Steps:

  • Preheat oven to 450 F°. Spray a large baking sheet with cooking spray (or line a large baking sheet with parchment paper or tin foil sprayed lightly with cooking spray.) Set aside.
  • In a large mixing bowl, combine all ingredients for seasoned oil and whisk. Add the vegetables, stirring to coat.
  • Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.

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