Roasted Spring Vegetables

• 1 20 ounce package refrigerated red potatoe wedges
• 3 1/2 cups diagonally cut asparagus
• olive oil cooking spray
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 c. frozen petite green peas
• 1 tsp water
• 1tsp grated lemon rind
• 1/4 tsp fresh ground black pepper

1. 1. Preheat oven to 450
2. 2. Place potato wedges and asparagus on baking sheet coated with cooking spray. Drizzle with olive oil and sprinkle with salt, toss well. Bake at 450 for 20 minutes or until asparagus is tender and potato is golden brown.
3. 3. While potatoroasts, place peas in a microwave safe bowl, add 1 teaspoon water. Microwave uncovered at high 2 mins or until peas are done, stirring after 1 min (do not drain)
4. 4. Transfer potato mix to a large bowl. Add peas and remaining ingredients and toss well.

wedges, olive oil cooking spray, olive oil, salt, frozen petite green peas, water, lemon rind, ground black pepper

Taken from www.epicurious.com/recipes/member/views/roasted-spring-vegetables-50078356 (may not work)