This is a great way to make vegetables with lots of flavor & very little effort!
Chop the vegetables into bite-sized chunks. The key here is to make sure everything is relatively the same size, so that they all cook evenly. You can use really any vegetables that you have on hand. For this dinner, I used carrots, baby creamer potatoes, asparagus, yellow squash, and baby portobello mushrooms.
Add the chopped vegetables to a large ziplock bag. Pour the avocado oil down into the bag. Add the seasoning right over the top. Now zip the bag & smoosh it all around to mix everything thoroughly. The goal here is to make sure each bite of veggie is coated with oil & seasoning.
Now dump the veggies onto the baking sheet that’s either been sprayed with cooking spray or lined with a silicone mat. (Personally, I freaking love my silicone mats & use them ALL. THE. TIME. For everything!)
Bake at 400 degrees for 25 – 30 minutes, or until potatoes & carrots are cooked through. Enjoy!
Oven Roasted Vegetables
Ingredients
- 3-4 Carrots
- 5-6 Baby portobello mushrooms
- 10-15 Baby creamer potatoes Can use 4-5 red potatoes instead
- 8-10 stocks Asparagus
- 1 zucchini or yellow squash
- 1/4 cup avocado or olive oil
- 2 tbsp steak seasoning
Instructions
- Wash & dry all the vegetables.
- Chop veggies into bite-sized pieces & add them to a zip-lock bag.
- Pour oil & seasoning in the bag on top of the veggies.
- Smoosh all around to coat each piece. Dump the veggies out onto baking sheet.
- Bake at 400 degrees 25 – 30 minutes or until carrots & potatoes are cooked through.
