Here is a very elegant and tasty vegetable dish that can be enjoyed during fasting times, as a vegetarian dish, or as a delicious side dish to accompany beef, pork, chicken, seafood, etc., during any time of the year. Here we go….
2 pounds asparagus, with rough end tips cut off, cut into bite size pieces (once your knife slices through the ends easily, then you have cut enough off and your asparagus will be tender to eat once cooked-usually about an inch or a little more, is what you have to cut off )
2 medium potatoes, skin on, diced into cubes
2 large handfuls of baby carrots (or 3 medium carrots), cut up into small bit size pieces
1/2 red onion, diced
1/2 red bell pepper, diced into bite size pieces
1 green onion sliced
8 teaspoons extra virgin olive oil (if fasting, use vegetable or canola oil)
1 teaspoon kosher salt
fresh cracked pepper
Preheat oven to 425 degrees. Place all of your vegetables into your roasting pan, and toss well with oil, salt, pepper, and paprika. Bake for about 30 minutes. Since ovens vary, try slicing a potato with a fork. If it is fork tender, then your dish is ready. Remove from oven, and let cool for a few minutes. That’s it. Enjoy !!!!