Roasted Veggie Dinner

Ingredients

• 1 tsp original seasoning blendNutrition
• 8 oz grape tomatoesNutrition
• 2 medium russet potatoesNutrition
• 4 dashes saltNutrition
• 3 tbsps olive oilNutrition
• 2 bunches broccoliNutrition
• 1 head medium cauliflowerNutrition

Directions

1. 1Preheat oven to 425 °F (220 °C). Place baking rack in the middle of the oven.
2. 2Cut potatoes into wedges and put in mixing bowl. Add 3/4 of the olive oil and seasoning blend. Using a spatula mix the contents until the potatoes are coated in oil. Put potatoes onto a baking sheet and place in hot oven.
3. 3While the potatoes are roasting, cut broccoli and cauliflower into bite sized pieces and put them into your mixing bowl. Add remaining oil and seasoning and toss until the vegetables are thoroughly coated.
4. 4Add to the pan in the oven. Roast the vegetables with the potatoes 5 more minutes.
5. 5Leaving the vegetables in the oven, turn the oven on to "high" broil. Broil the vegetables until the potatoes turn golden brown and the veggies begin to caramelize.

Nutrition per serving

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