The Easiest Roasted Vegetables


Believe it or not, roasted vegetables are one of my favorite things to have for dinner. Broccoli, brussels sprouts, butternut squash — it’s all good. I made these last night, and they are incredibly simple to make and absolutely delicious!

You only need some potatoes, carrots, and broccoli cut into equal sizes, olive oil, fresh (or dried) dill, garlic, and some Lawry’s Seasoned Salt. This stuff is irreplaceable to me in the kitchen. I actually never tried it until my in-laws made some awesome grilled chicken with it.

Combine everything in a large freezer bag or sealable bowl, spread on a large foil-lined cookie sheet, and bake at 375F for about 30-35 minutes, depending on your oven. They come out perfect every time.

I love recipes that allow me to throw stuff in the oven and go about my business. Multi-tasking is important. If you have any throw-it-in-the-oven-and-forget-about-it (sheesh, that was long) recipes, let me know!

2 thoughts on “The Easiest Roasted Vegetables

    • One thing I started doing was putting the veggies on the bottom rack of my oven. Every time I’d put them on the top rack my broccoli would burn! But a lot of the time I will check on the broccoli and make sure it’s not burning (and remove it if need be). Thanks for your comment!

      Liked by 1 person

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