Roasted Vegetables Side Dish Meal Prep

by What's For Din'?
Roasted Spring Vegetables

Roasted Spring Vegetables are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

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!

Follow along with the 📝 recipes below👇🏾👇🏾

Roasted Spring Vegetables
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Roasted Spring Vegetables

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 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


  1. Combine all vegetables in a large bowl and toss with olive oil to coat evenly.
  2. Spread vegetables onto a large baking sheet. Season evenly with chili powder, cumin, garlic powder, salt, and pepper.
  3. Cook in a 450°F oven for about 20-30 minutes. Time varies depending on vegetable size. Cook until potatoes are fork-tender.
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