Roasted Veggies

This is incredibly simple. But ever since we went to Rebecca Hicks’ house and she served us roasted vegetables, I’ve been wanting them all the time. So here’s a very simple very easy way of roasting some. Let’s make roasted vegetables together...

Today I’m using: 4 Shishito Peppers, 1/2 an orange Bell Pepper, about 4 oz Baby Bella’s, 1/4 of a White Onion, 2 Carrots, 1/2 a Bunch of Asparagus, 1/2 a Zuchinni, 1/2 a Crown of Broccoli.
You can use any vegetables you like, though.

Wash and cut all the veggies into bite size pieces.

Place them all in a cast iron or an oven safe dish.

Drizzle about 2 Tablespoons of Olive Oil on top.

Followed by a 1/2 teaspoon of salt.

1/2 teaspoon Paprika

1/2 teaspoon Pepper

1/2 teaspoon Garlic Powder.

1/2 teaspoon Onion Powder

Stir it all together.

Bake at 425° for about 20-30 minutes stirring halfway.