Tried & True Roasted Veggies

Happy Friday everyone! I've been keeping myself busy with a current DIY project that I can't wait to share with you guys soon! Details to come... I'm going to keep this Friday's post short and simple! This is my tried and true roasted veggies recipe. I make it frequently for guests. I also make it on the weekends so that I can keep roasted veggies in the fridge to snack on. It's perfect for all kinds of veggies - cauliflower, broccoli, zucchini, carrots, brussels sprouts, peppers, seriously every vegetable. For this specific post, I used broccolini and carrots. Roasted carrots are so sweet, and I'm sure even picky eaters will enjoy these. Tried & True Roasted Veggies Recipe Ingredients:

• Vegetables
• Olive oil
• Garlic salt
• Italian seasoning

Directions: 1. Preheat the oven to 350°F. 2. Cut up vegetables into bite size pieces. Drizzle olive oil on the vegetables. Use a tablespoon of olive oil for every 2 cups of vegetables. Sprinkle garlic salt and italian seasoning. Toss everything together until the vegetables are evenly coated with oil and seasoning. 3. Put vegetables on a baking pan and stick it in the oven for 30 minutes, until edges of veggies are crispy. So easy! Baby broccoli (also called broccolini) has a stem ^^^ ^^^ Broccoli florets above do not have the stem. I also used baby carrots in this picture above As the vegetables are roasting, the house smells so good! I put leftovers in Pyrex and keep it in the fridge. I'll sneak veggies into my mouth throughout the day.  I don't even have to sneak around while eating these since it's a healthy snack. What are your favorite vegetable recipes? Please share because I need some good veggie recipes! Have a great weekend! Jay P.S. Can't wait to share my DIY project next week! Come back!!!