Name: Roasted Spring Vegetable Medley
Cook time: 45 min
Total time: 45 min
Ingredients: 1 medium red onion, 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 tbsp olive oil; 2 tsp garlic powder; 2 tsp Italian seasoning blend; pinch salt; pinch pepper; 1 tbsp Parmesan cheese

This recipe was provided by Massachusetts WIC and adapted from Magazine.

Roasted Spring Vegetable Medley

3.47 from 13 votes

Roasted Spring Vegetable Medley with onion, carrot, asparagus, potato and parmesan

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Cook Time 45

Total Time 45

Servings: 6 people

Course: Side Dish

Ingredients Method Notes

Ingredients

1 medium red onion, 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 tbsp olive oil
2 tsp garlic powder
2 tsp Italian seasoning blend
pinch salt
pinch pepper
1 tbsp Parmesan cheese

Method

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.

Notes

Substitute veggies for a winter vegetable mix: 4 carrots, 1 large sweet potato, 1 butternut squash, and 4 beets
Use curry powder in place of Italian seasoning
Substitute with your preference of vegetables