Roasted Spring Vegetable Medley Ingredients 1 medium red peeled and chopped 3 carrots, peeled and chopped 1 bunch asparagus, trimmed and cut in thirds 2-3 medium potatoes, quartered (red, white, or sweet potatoes) 1 tablespoon olive oil 2 teaspoons garlic powder 2 teaspoons Italian seasoning blend Pinch of salt and pepper 1 tablespoon parmesan cheese Directions Preheat the oven to 425°F and spray a baking sheet with cooking spray. Spread chopped vegetables on the baking sheet and drizzle with oil. Toss lightly to combine. Sprinkle garlic powder, Italian seasoning, and salt and pepper evenly over the veggies. Toss lightly to combine. Bake for 30 minutes, stirring occasionally, until vegetables are browned. Let cool, top with parmesan cheese, and serve. Serves: 6-8 Serving Size: 1 cup Prep Time: 15 minutes Cook Time: 30 minutes ● ● ●
Roasted Spring Vegetable Medley Ingredients 1 medium red peeled and chopped 3 carrots, peeled and chopped 1 bunch asparagus, trimmed and cut in thirds 2-3 medium potatoes, quartered (red, white, or sweet potatoes) 1 tablespoon olive oil 2 teaspoons garlic powder 2 teaspoons Italian seasoning blend Pinch of salt and pepper 1 tablespoon parmesan cheese Directions Preheat the oven to 425°F and spray a baking sheet with cooking spray. Spread chopped vegetables on the baking sheet and drizzle with oil. Toss lightly to combine. Sprinkle garlic powder, Italian seasoning, and salt and pepper evenly over the veggies. Toss lightly to combine. Bake for 30 minutes, stirring occasionally, until vegetables are browned. Let cool, top with parmesan cheese, and serve. Serves: 6-8 ● Serving Size: 1 cup ● Prep Time: 15 minutes ● Cook Time: 30 minutes
roasted-spring-vegetable-medley.docx