Oven Roasted Vegetables

1 cup carrots cut into 1 inch chunks
1 cup celery cut into 1 inch chunks
1/2 medium yellow or white onion sliced
1 tablespoon olive oil
3 cups cauliflower florets or broccoli florets, or combine the two
Lawrey’s seasoning salt and fresh ground black pepper to taste
1 small clove garlic sliced, optional

In a 9×9 inch baking dish spray oil before adding onion, carrots and celery. Drizzle with olive oil. Bake uncovered for 25 minutes, stirring once. Remove from oven, add florets and stir. Return to oven and bake about 8-10 minutes until desired doneness is reached. You can broil the last 3 minutes if you want a browned look to it.

Variations:
Add red potato chunks that have been parboiled for 20-25 minutes just short of soft cooked. These are best added 12 minutes into the cooking process when stirring the onions, carrots and celery.
Add cut up whole chicken pieces that have been baked for 40 minutes at 350 degrees to the carrots, onion and celery.