Spring Vegetable Roast
  • 1 bunch asparagus, cleaned and trimmed
  • 1 lb green beans, cleaned and trimmed
  • 6 small new potatoes, cleaned and quartered
  • 2 T olive oil
  • salt and pepper to taste
  • sprinkle of red pepper flakes
  1. mix the vegetables with the olive oil on a sheet pan
  2. sprinkle with salt, pepper and red pepper flakes
  3. roast until potatoes are soft, about 30 minutes
Recipe by The Rocky Mountain Woman at https://therockymountainwoman.com/spring-vegetable-roast/