Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!
Preheat oven to 425 and spray an aluminum foil covered baking sheet with non-stick spray.
Prepare veggies: Snap asparagus spears at the bottom, to remove the "woody" part of the stem. Slice baby carrots in half lengthwise. Cut broccoli into bite-sized florets. Slice russet potato into approx. 3/4" round slices, then cut each slice into quarters. Place veggies onto prepared baking sheet in a single layer. Drizzle veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. Gently turn veggies over a bit to lightly cover with oil and seasonings, then reposition them in a single layer.
Bake on medium rack in a preheated 425° F. oven for 18-20 minutes. About half way through cooking time, rotate the pan to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional. When done, veggies should be slightly caramelized on outside and tender. Remove from oven, serve, and enjoy!
Oven Roasted Veggies https://www.thegratefulgirlcooks.com/oven-roasted-veggies/