Veggies: Salt, Pepper, Garlic powder & Grape Seed Oil.
Potatoes: Seasoned Salt, Pepper, Garlic Powder, Rosemary & Grape Seed Oil.
I always roast my veggies at 425℉.
If you don't want to use Grape Seed oil, make sure you use an oil that is alright for high-heat cooking, olive oil is not, it will say on the front of the bottle.
I start by washing the potatoes and cubing them up into bite size chunks. Then spreading them onto a baking sheet and drizzling with grape seed oil.
I give them all a generous sprinkle of pepper & garlic powder.
Now when it comes to the seasoned salt, a little goes a long way, so be mindful and rosemary is optional but I like the taste.
Now I give them all a nice toss, you can either use your hands or spatula.
Pop them in your preheated 425℉ oven for 40 minutes and half way through give them a good stir.
There you go, oven roasted potatoes!
Broccoli, Cauliflower & Carrots:
Here I use the same technique but I only add salt, pepper & garlic power and roast for only 20-25 minutes.
Place you vegetables, washed & chopped, on the baking sheet. ( I buy mine already washed & chopped to cut down on time) Drizzle with oil and season the veggies by sprinkling pepper, garlic powder & salt. Give them all a good toss to make sure evenly coated and place in your oven.
Half way through turn them and stir to evenly roast!
Cauliflower is pretty bland if not roasted or seasoned!
Carrots are so sweet when you roast them!!!