Mexican Roasted Veggies

Combine vegetables in a large mixing bowl. Toss with enough oil to coat. Lay flat on a baking tray lined with parchment paper.

Season with dried spices.

Roast at 400º for approximately 15 minutes or until vegetables are tender and caramelized. Shake tray to jostle veggies once or twice during cooking.

Garnish with cilantro

Variations; Coriander seed, cayenne, smoked paprika, habanero, bacon fat, celery seed, chile powder, poblano, ancho chile, chipotle, serrano, lime zest, agave, grapefruit zest, scallions, chives, tomato, tomatillos, tomatillo salsa, salsa verde, diced green chiles, crushed pepper flakes, cotija, guajillo chile, eggplant, potatoes, sweet potatoes, cinnamon, lemon zest, lemon peel seasoning, orange zest, orange peel seasoning, peppercorn melange, white pepper, garlic bulbs, pearl onions, beer, vegetable stock, olive oil, sesame seeds, sumac, pumpkin seeds, pumpkin pie spice, canola oil, ghee, cumin seed, shallots, yellow onion, oregano, corn, dried cilantro,