Roasted Asparagus

It’s almost embarassing to call this a recipe, but I wanted to post about this roasted asparagus because it’s SO easy and delicious. Hubby and I always prepare vegetables with our dinner and asparagus is one of our favs (along with brussels sprouts). 99 times out of 100 when we have asparagus we roast it.


As you all know, Hubby LOVES garlic. So we usually throw some in with the asparagus. But tonight I was making it for just me, so I left the garlic out. Either way it’s delicious and you can throw the asparagus in the oven and forget about it while you prepare the rest of your meal.


One Year Ago: Dairy Free Chocolate Strawberry and Vanilla Ice Cream Cupcakes
Two Years Ago: Spinach and Artichoke Pizza

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Roasted Asparagus

Yield: 2-4

Ingredients:

1 bundle asparagus - look for fatter stalks
1 Tbsp olive oil
2 cloves garlic, sliced (optional)
salt and pepper to taste

Directions:

Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess.

Prepare asparagus by holding a piece with both hands, one hand on each end. Bend until the asparagus snaps. The bottom part should be discarded. Snap asparagus in half again, or leave stalks long and place on baking sheet. Repeat until all asparagus in on the sheet.

Drizzle the olive oil over asparagus. Use your hand to stir it up so all the asparagus gets coated. Sprinkle with salt and pepper. Add garlic if using.

Roast in oven for 15 minutes, stirring once in the middle. Serve hot or at room temperature.

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6 Responses to “Roasted Zucchini”

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    1
    newlywed — August 4, 2010 at 12:32 pm

    One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.

    Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!

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    Katie — August 4, 2010 at 3:04 pm

    yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!

    katie
    katiescucina.blogspot.com

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    3
    Debbi Does Dinner Healthy — August 4, 2010 at 5:54 pm

    I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!

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    4
    Josh — August 5, 2010 at 2:37 am

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    kcconfections — August 18, 2010 at 2:27 pm

    Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.

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    Rach — August 23, 2010 at 10:51 pm

    Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!

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