My go-to roasted veggie prep for dinner or meal prep lunches for the week. 
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Slice up your veggies of choice; potatoes, broccoli, cauliflower, red cabbage, radishes, celery, and any others. Liberally coat the veggies with olive oil. Top with spices - I like garlic powder, Trader Joes Georgian seasoning, smoked paprika and salt.
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Cook for 35-40 minutes at 425°F 
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I don’t stir or touch the veggies until they are crispy, cooked and ready to eat after 40 minutes. 
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