You may notice on my Weekly Meal Planning Inspiration posts that I roast a lot of vegetables! In my opinion, there’s no better way to bring out the delicate flavors of nature’s great vegetables than to drizzle them lightly with oil, sprinkle with salt and pepper, and roast! I made Roasted Asparagus this week, as well as roasted cauliflower. The recipe remains the same, for the most part; the only thing that changes is the length of cooking time.
The recipe is simple!
Roasted Asparagus
1 bunch of asparagus washed, hard ends snapped off (snap in half – optional)
1-2 TBSP high heat oil (like Safflower, Sunflower, or Coconut – not olive)
Salt & pepper to taste
Arrange your asparagus on the pan and drizzle your oil evenly. Sprinkle with salt and pepper. Using your hands, mix the oil and spice into the asparagus and spread it out.
Place in your oven, preheated to 425F. Set your timer for 7 minutes. After 7 minutes, poke your asparagus with a fork. If it’s still very firm, shake the pan a little and put in for an additional 5 minutes. Repeat until desired firmness. Usually, I cook for 12-15 minutes total.
Roasted Asparagus
1 bunch of asparagus washed, hard ends snapped off (snap in half – optional)
1-2 TBSP high heat oil (like Safflower, Sunflower, or Coconut – not olive)
Salt & pepper to taste
Arrange your asparagus on the pan and drizzle your oil evenly. Sprinkle with salt and pepper. Using your hands, mix the oil and spice into the asparagus and spread it out.
Place in your oven, preheated to 425F. Set your timer for 7 minutes. After 7 minutes, poke your asparagus with a fork. If it’s still very firm, shake the pan a little and put in for an additional 5 minutes. Repeat until desired firmness. Usually, I cook for 12-15 minutes total.
