Roasted Vegetables

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Roasted Vegetables

5 from 2 votes
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Course Side Dish

Ingredients
  

  • ¾ lb fingerling potatoes halved lengthwise
  • 2 carrots peeled and halved into matchsticks
  • 1 bunch radishes halved
  • 1 bunch asparagus ends snipped, cut in half
  • 2 Tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions
 

  • Prep asparagas and radishes. Chop off ends, cut into quarters.
  • Fingerling potatoes, wash and cut in half.
  • Chop onion, peel and halve carrots.
  • Put into bowl, coat in olive oil.
  • Put vegetables on baking sheet
  • Season with salt & pepper, chili powder, dried oregano, garlic powder.
  • Bake for 25-30 minutes at 450°F. Until everything is tender.
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