Roasted Veggies

I love to roast everything! Broccoli, asparagus, carrots and potatoes are all really good if you just drizzle olive oil, swish them around so it gets spread out, and throw some kosher/sea salt and pepper on them.

Recently I found a recipe for roasted broccoli and potatoes where you use the olive oil and Montreal Steak seasoning instead of salt and pepper. It is DELICIOUS! I usually roast at 425, for the asparagus I leave them in for about 12 minutes, broccoli for about 25 minutes, maybe 30 and carrots for about 20 minutes. Everything comes out with such a deep flavor and it's nice and crispy on the outside!

[from Jaime]