General use roast vegetable mix. Adjust or swap vegetables to suite your needs.
Prep: 15 Cook: 20 to 30

• 4oz fingerling potatoes or baby potatoes
• 4-6carrots
• 1head broccoli
• Ranch spice mix, Optional, see below
• Olive oil
• Salt & pepper

Prep:

Adjust rack to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Halve, peel, and cut onions into ½-inch-thick wedges.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Cut broccoli into bite-size florets if necessary.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, a good sprinkle of Ranch Seasoning and a pinch of salt and pepper.

Toss onion, and carrots on the other side of the baking sheet with a large drizzle of olive oil, a good sprinkle of Ranch Seasoning (optional) and a pinch of salt and pepper. Toss to coat with oil and spices.

Roast on top rack for ten minutes. Remove and add broccoli to onions and carrots, toss with onions and carrots. Return to the top oven rack and roast until done, 10-20 minutes.

Ranch Spice Mix

2 TBS

• 1tsp dried parsley
• ¾tsp dried dill weed
• 1tsp garlic powder
• 1tsp onion powder
• 1tsp dried onion flakes
• ½tsp ground black pepper
• ½tsp dried chives