Massachusetts WIC Program

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

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2.75 from 4 votes

Roasted Spring Vegetable Medley

Roasted Spring Vegetable Medley with onion, carrot, asparagus, potato and parmesan
Cook Time45 mins
Total Time45 mins
Course: Side Dish
Servings: 6 people


  • 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


  • 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.


  • 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
NutritionLabel vegetable medley