Roasted Vegetables
By Peter Fehr
Ingredients:
- Assorted vegetables of your choice (e.g., carrots, potatoes, bell peppers, zucchini, Brussels sprouts)
- 2 tablespoons olive oil
- 2 teaspoons "Land N' Sea Rub" seasoning
- Salt and pepper to taste
Recipe
Steps:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and chop the vegetables into bite-sized pieces. You can mix and match according to your preference.
- In a large bowl, combine the chopped vegetables, olive oil, "Land N' Sea Rub" seasoning, salt, and pepper. Toss well to coat the vegetables evenly with the seasoning.
- Spread the seasoned vegetables evenly onto the prepared baking sheet.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.
- Once the vegetables are roasted to your liking, remove them from the oven and let them cool for a few minutes.
- Serve the roasted vegetables as a side dish or as a main course with your favorite dipping sauce or dressing.