Oven Roasted Vegetables

Anytime I have a bunch of fresh vegetables that need to be eaten fairly quickly, I throw together roasted vegetables. Roasted vegetables are great because you can change up what veggies you use every time you make them. Also, you can spice them differently as well. It doesn't hurt that they are super healthy for you! Tonight, we had some leftover smoked chicken breasts from this weekend, so I decided to roast some veggies to go with the chicken.

Oven Roasted Vegetables
Serves 4

Ingredients:
Baby Bliss red potatoes - we only had 5, so I cut them in half and used them
1 medium red onion - chopped in large chunks
1 green bell pepper - chopped in large chunks
1 red bell pepper - chopped in large chunks
1/2 pound whole carrots - peeled and cut into small chunks
1 tablespoon extra virgin olive oil
pepper and garlic salt for seasoning

Directions:
-Preheat oven to 450 Degrees
-Chop up all your vegetables and put in a large bowl.
-Add 1 tablespoon of olive oil and stir together until all veggies are coated
-Season the vegetables with pepper and garlic salt (feel free to season with whatever seasonings you prefer)
-On a nonstick cooking tray, spray some olive oil spray to prevent sticking
-Pour all veggies on to tray and spread out evenly
-Roast in the oven for 20 minutes
-Take the tray out of the oven and flip over the veggies
-Roast for an additional 10 minutes

Enjoy! :)

Such a simple side dish and it goes with almost anything you would want to cook with it.