Asparagus-Potato Medley with Spinach, Carrots, and Snap Beans

About this recipe

Delight in a nutritious and colorful combination of asparagus, potatoes, spinach, carrots, and snap beans. This vegetable medley is easy to prepare and offers a robust flavor palette suitable for any occasion. Roasted to perfection, these vegetables offer a delightful balance of textures and tastes that make it an ideal accompaniment or a standalone dish.

Ingredients

• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 lb potatoes, cut into 1-inch cubes
• 2 cups fresh spinach, washed and chopped
• 2 large carrots, peeled and sliced
• 1/2 lb snap beans, trimmed
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp fresh rosemary, chopped

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, combine potatoes, carrots, and snap beans. Drizzle with half of the olive oil, add garlic powder, onion powder, salt, and pepper. Toss to coat.

3. 3

   Spread potatoes and carrots on a baking sheet lined with parchment paper. Roast for 15 minutes.

4. 4

   Add asparagus to the bowl with the remaining olive oil and toss to coat. Add rosemary and toss again.

5. 5

   After 15 minutes, remove the baking sheet, add asparagus and snap beans. Continue roasting for another 15 minutes.

6. 6

   Meanwhile, heat a large skillet over medium heat. Add spinach and cook until wilted, about 3 minutes.

7. 7

   Combine roasted vegetables with spinach in a large serving bowl. Mix well.

8. 8

   Serve warm and enjoy!