Spring Vegetable Roast
Ingredients
Scale
- 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
Instructions
- mix the vegetables with the olive oil on a sheet pan
- sprinkle with salt, pepper and red pepper flakes
- roast until potatoes are soft, about 30 minutes
Find it online: https://therockymountainwoman.com/spring-vegetable-roast/