Roasted Spring Veggies

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This healthy and colorful side dish is a great way to enjoy all those spring  veggies, and is so easy to assemble!

Spring Roasted Veggies

-1/2 lb small red potatoes, quartered
-1/2 lb green beans, cut in half
-1/2 lb baby carrots
-1 Red onion, sliced into 1/2 inch slices
-1 red bell pepper, cut into 1 inch chunks
-1 yellow bell pepper, cut into 1 inch chunks
-2 Tablespoons olive oil
-1 teaspoon garlic powder
-1 teaspoon Italian seasoning
-1 teaspoon Chili powder
-1 Tablespoon fresh thyme

1. Line baking dish with tin foil, preheat oven to 425°.
2. Mix oil with seasonings.
3. Combine all the vegetables in one layer on tin foil. Top with oil mixture, and toss to coat.
4. Bake for 20 minutes, stir once, and bake for an additional 20 minutes.

21 Day Fix Container Count

1/2 yellow
1 green
1 tsp

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