Spice up your side dish with Oven Roasted Veggies

Cut honey golden miniature potatoes in half and rinse them off.

Cut the parsnips into uniform chunks, similar in size to the potatoes.

Cut the carrots by discarding the ends, then cut in half and into chunks, keeping them uniform in size.

Peel the carrots and repeat the cutting process to ensure uniformity.

Cut the yellow onion in half, dice it into large chunks, and set aside.

Cut the broccoli florets off the stalk, ensuring they are in larger chunks for even cooking.

Preheat the oven to 400 degrees Fahrenheit.

Line a baking pan with aluminum foil and add all the chopped vegetables to the pan, spreading them out evenly in a single layer.

Drizzle about 2 tablespoons of extra virgin olive oil over the vegetables.

Sprinkle about 2 tablespoons of sea salt and 1 tablespoon of black pepper over the vegetables.

Use your hands to mix the vegetables, ensuring they are evenly coated with oil and seasoning.

Equipment Needed

Spice Level: