Oven Roasted Vegetables
Colorful veggies coated with oil, salt, pepper and sprinkled with garlic salt. Roasted in the oven until tender and golden with a slight crisp.
Servings: 5
Equipment
- Sheet Pan
- Medium Mixing Bowl
Ingredients
- 1 Tbsp Oil* See Note Below
- 1 Tbsp Pepper*
- 1 Tbso Salt*
- 1 tsp Garlic Salt*
- 1 Medium Head Cauliflower
- 1 Medium Head Broccoli
- 1 Large Onion
- 4 Medium Carrots
- 3 Small Bell Peppers Any Color
Instructions
- Preheat Oven to 475°
- Wash all vegetables. Chop the broccoli and cauliflower into florets. Chop the onion and the carrots. Slice the bell peppers.
- In a medium sized bowl place the broccoli and the cauliflower. Lightly drizzle with oil and toss. Sprinkle lightly with salt and pepper and toss once more. Transfer oiled and seasoned florets to a sheet pan.
- Place onions, bell peppers, and carrots in the bowl. Drizzle with oil and toss. Sprinkle with salt and pepper, then toss once more. Transfer to the sheet pan.
- Spread all the vegetables evenly on the tray. Lightly sprinkle garlic salt over the top. Place vegetables in the oven and roast for 20-30 mins, or until vegetables are tender, golden, and slightly crispy.
Notes
*I don't measure when I pour the oil, or season the vegetables. Measurements are just an approximate.
