Roasted Spring Vegetables | Meal Prep Side | Episode 154

Roasted Vegetables Side Dish Meal Prep

It is FINALLY starting to feel like spring here in Michigan, so it’s time to whip out the spring colors! I LOVE this combo of roasted vegetables not only because of the beautiful colors and delicious flavors, but it is PERFECT for meal prepping. Add a side of protein and you have a simple and quick meal prep! I never thought to roast radishes in the oven. Honestly, I thought it’d taste gross, but once I tried it I was HOOKED! You will love this!

xoxo, Court.



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Roasted Spring Vegetables

| Ingredients |
¾ Pound Fingerling Potatoes, Halved Lengthwise
2 Large Carrots, Peeled and halved into matchsticks
1 Bunch Radishes, Halved
1 Bunch Asparagus, Ends snipped, Cut in half
2-3 Tablespoons Olive Oil
1 Teaspoon Chili Powder
½ Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
Salt and Pepper to Taste

| Instructions |
Combine all vegetables in a large bowl and toss with olive oil to coat evenly.

Spread vegetables onto a large baking sheet. Season evenly with chili powder, cumin, garlic powder, salt, and pepper.

Cook in a 450°F oven for about 20-30 minutes. Time varies depending on vegetable size. Cook until potatoes are fork tender.