Roasted vegetables

2 large potatoes cubed
2 stalks celery cubed
1 medium onion cubed
2 teaspoons minced garlic
4 large carrots cubed

1/2 cup water
1 chicken broth bullion cube
2 tablespoons olive oil
salt and pepper to taste

I chop the vegetables and place them all in a baking dish. You can use any amount, and any kind of vegetable you like to fill the baking dish. I then drizzle 2 tablespoons of olive oil over the vegetable, dissolve the bullion cube in the 1/2 cup of water, add the garlic, and pour over the vegetables. I add salt and pepper to the top and then bake in the over at 425 degrees for about an hour.

-Mia Roberts