Oven roasted potatoes and/ or vegetables

One vegetable serving per person

 Jessica

Oven roasted potatoes was the second dish I learned how to cook. My dad taught me and if he can make this anyone can. I like to roast many vegetables and it’s the same. It’s a delicious way to experiment with your favorite vegetables and spices. Roasted vegetables and potatoes are great sides with every meal. My favourite vegetables to roast are: potatoes, onions, peppers, cauliflower, zucchini, carrots, asparagus, squash

Ingredients
Potatoes and/ or  onions, peppers, cauliflower, zucchini, carrots, asparagus, squash
Calculate the amount to use by  your servings size per person

1 or 2 tablespoon grapeseed oil or oil of your choice, add more oil if vegetables are dry.

Spices option 1: equal amounts of
Chili powder
Paprika
Garlic powder
Salt

Spices option 2: equal amounts of
Cumin
Coriander
Turmeric
Salt

Option 3: as required
Balsamic vinegar

Instructions
Preheat oven to 420

In a bowl combine oil and spices. Cut vegetables to bit size and mix with oil and spices till evenly coated. Line a baking sheet with parchment paper and spread the vegetables evenly.

Potatoes take about 20-30 minutes and most other vegetables take about 15- 20 minutes

Jessica's blog:  livelycravings.com