Roasted Vegetables

Take Asparagus for example:

  • Preheat the oven to 400 degrees
  • drizzle olive oil and some salt on asparagus (Trim an inch from the bottom)
  • toss in a bowl
  • lay flat on top of parchment paper or aluminum foil on a baking sheet
  • cook for 30 minutes (time may vary depending on vegetable and your oven. You need to be vigilant the first few times you make the vegetables so you can note the time that is right for you. You don’t want to overcook the vegetable but you also don’t want it to be too hard)

Other veggies you can try this method with include:

  • butternut squash
  • sweet potato
  • parsnip (trim an inch off the bottom)
  • green beans (trim off the ends)
  • brussel sprouts
  • cauliflower
  • carrots
  • beets
  • zucchini
  • squash
  • red and green peppers
  • garlic (to use in soups and other recipes…yummy)
NOTE: Don’t be afraid to combine the vegetables in one tray. While they generally have different cooking times, a combination of asparagus, carrots and brussel sprouts, for example, will cook well together.

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