Roasted Broccoli, Potatoes and Carrots

If you saw my post for Buttermilk Roast Chicken, you might have noticed the bright and colorful vegetables next to it.  This is one of my go to side dishes.  I love the flavor and texture that results from roasting vegetables and this recipe could not get any easier.  Simply chop, coat with some oil and spices and roast.  Use any combination of vegetables you might have-I really like the addition of the potatoes in there-it adds a starch so it kind of doubles as two sides and I like the texture it adds-but like I said, go ahead and use what you like and what you have! Sometimes I even throw frozen vegetables in there! I didn't put quantities because I recommend adjusting the amount to preference and what you are serving.

Roasted Broccoli, Potatoes and Carrots

Broccoli, chopped in large pieces (about 1- 1 1/2 inches)
Carrots, chopped in large pieces (about 1- 1 1/2 inches)
Red potatoes, chopped (about 1- 1 1/2 inches)
Olive oil
Kosher salt
Black pepper
Any other dried seasonings you might prefer (such as garlic powder, thyme, rosemary, etc)-optional

Preheat oven to 400 degrees.

Lightly coat a large rimmed baking sheet with olive oil-or spray with cooking spray-(if desired line baking sheet with foil before coating it in oil for easier clean up).  Spread the vegetables on the baking sheet and sprinkle with the seasonings, salt and pepper. Toss well, to evenly coat all the vegetables with the seasonings and oil.

Bake for 35 to 40 minutes, tossing halfway through.  Add more oil if the vegetables seem dry.

Inspired by Ina Garten