Oven Roasted Veggies

This is a crowd-pleasing dish you can make for almost any family meal.

Ingredients

3 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon Emeril's Italian Essence or other dry Italian seasoning
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Baby Bam [3]
1 pound red potatoes, cut into eighths or bite-size pieces
1 pound carrots (about 3 cups, or 6 medium carrots), peeled and sliced into 1-inch pieces
1 medium yellow onion (about 1 1/2 cups), chopped into eighths or bite-size pieces
1 medium yellow squash (about 1 1/2 cups), chopped into 1-inch pieces
1 medium red bell pepper (about 1 cup), chopped into 1-inch pieces

Position rack in center of oven and preheat the oven to 425Â°F.
Combine 1 tablespoon of the olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the Italian Essence, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the Baby Bam in a medium bowl.
Toss the potatoes in this mixture and place them in a roasting pan. Using oven mitts or pot holders, transfer the pan to the oven and roast for 20 minutes.
Meanwhile, combine the remaining 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon Italian Essence, 1/4 teaspoon black pepper, and 1/4 teaspoon Baby Bam in another medium bowl. Toss the carrots, onion, squash, and bell pepper in this mixture and reserve for roasting.
After the initial 20-minute roasting of potatoes, remove the pan from the oven using oven mitts or pot holders. Add the carrots, onion, squash, and bell pepper to the potatoes and, using a wooden spoon, stir to combine.
Using oven mitts or pot holders, return the roasting pan to the oven and increase the temperature to 475Â°F. Roast until all the vegetables are tender and have a nice color, about 40 minutes longer. (Stir the pan at least once during cooking to ensure even browning of the vegetables.)
Using oven mitts or pot holders, remove the pan from the oven, allow to cool for 10 minutes, and serve.