Roasted veggies are among the most popular dishes you can serve, and there’s a good reason for that. In addition to being super healthy, they often have a bit of a “pizazz” added to them which makes them very tasty as well. If you’re looking for some tips on how to make roasted veggies, this loose recipe should guide you in the right direction.
Cut ‘Em Up
The first thing you need to do is cut up your veggies. Our recommendation is to dice up red and orange peppers, onions, zucchini, potatoes, sweet potatoes, and carrots. We didn’t provide quantities of specific veggies because that’s really to taste, and you can focus on which ones you like best.
Add the Seasonings
Now it really comes down to the seasonings, and here’s where it gets fun. We’d recommend tossing some chicken soup mix powder onto the veggies (around 1/4 cup), followed by salt, pepper, and garlic powder to taste. Next, lightly sprinkle the veggies with olive oil.
Roast
Mix up the veggies and spread them out over two cookie sheets lined with parchment paper. Stick them in the oven at 420°F. They should cook for at least an hour until they’re lightly crispy but still tender to taste. Enjoy!
