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This deceptively chilly yet sunny spring day is perfect for a big bowl of roaste…

This deceptively chilly yet sunny spring day is perfect for a big bowl of roasted vegetables. I’ve got baby potatoes, carrots, asparagus, sweet onion, and cherry tomatoes here. The key with these is that they cook at different times so you are pulling the tray from the oven and adding every 10 minutes but it’s worth it! 🥙
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INGREDIENTS

Asparagus
Baby Potatoes
Sweet Onion
Cherry Tomatoes
Carrots
2-3 tbsp olive oil
Garlic powder
Italian seasoning
Salt & pepper

INSTRUCTIONS

Preheat the oven to 400 F. Chop the asparagus, potatoes, onion, and carrots. Set aside. Toss the vegetables separately with olive oil, salt, pepper, garlic powder, and italian seasoning. Line a baking tray and spread out the potatoes. Cook for 10 minutes. Remove the tray from the oven and add the carrots and mix. Cook for another 10 minutes. Again, remove the tray from the oven and add the asparagus, tomatoes, and onion and gently toss. Cook for another 10 minutes. Remove the tray from the oven and transfer to a serving bowl.

Enjoy! If you try this recipe take a photo and tag twinpineskitchen.
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