Roasted Vegetables
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.