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Roasted Vegetables

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Ingredients Method

Ingredients
  

  • 6-8 cups cut up vegetables (whatever you want) I like to roast potatoes, carrots, sweet potatoes, brussle sprouts, onions, broccoli, etc.
  • olive oil
Seasonings
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp oregano

Method
 

  1. Preheat oven to 425 degrees
  2. Dice the vegetables to uniform size
  3. Coat them in a light layer of olive oil
  4. Sprinkle on the seasonings and toss the vegetables until they are evenly coated
  5. Pour the coated vegetables onto a sheet pan and spread out evenly
  6. Bake at 425 for 10 minute increments (flipping and moving around after each 10 minutes) until they're golden and crispy to your liking.
  7. Usually it takes 30-45 minutes
  8. Serve hot.