Springtime Roasted Veggies

I fell in love with roasted vegetables about a year and a half ago and have been experimenting with them ever since. I’ve yet to find a veggie that doesn’t work well with this method. And even my pickiest kiddos enjoy the taste and texture of every roasted veggie I’ve made so far.

Springtime Roasted Veggies is a simple dish that is full of flavor, color and the springy goodness of asparagus.

Springtime Roasted Veggies

• 1 lb. asparagus
• 1 large red bell pepper
• 1/2 lb. carrots
• 1/4 c. olive oil
• 4 cloves garlic, minced
• 1 t. salt
• 1/2 t. Italian seasoning
• 1/4 t. black pepper
• 1/8 t. crushed red pepper flakes

1. Prepare the vegetables by trimming the asparagus, thinly slicing the red pepper and peeling and slicing the carrots into long, thin matchsticks.

2. In a small bowl, whisk together the remaining ingredients.

3. Place the veggies in a small casserole dish or on a cookie sheet. Pour olive oil mixture on top and toss to coat evenly. Bake at 425 degrees for 15-20 minutes.

You can also prepare this on the grill by placing the coated veggies in a foil packet or foil baking dish.