oven roasted veggies

Name: Oven Roasted Veggies
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: ## 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

(3 RATINGS)

7 Pinches 3 Photos

NE Lady

Chadron, NE

Updated on May 3, 2021

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

Rate

prep time 10 Min

cook time 35 Min

method Roast

yield 4 serving(s)

Ingredients

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

How To Make oven roasted veggies

Step 1

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.

Step 2

In a large mixing bowl, combine all ingredients for seasoned oil and whisk. Add the vegetables, stirring to coat.
Step 3

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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