February 16, 2012

Captain Vegetable

One of the easiest and tastiest ways to serve vegetables, in my humble opinion, is to roast them. The char brings out a crispy savory sweetness in nearly every veggie, and makes them so delicious. Roasted (and grilled!) asparagus is one of our favorite side dishes. It's so simple, too.
1 bunch raw asparagus
Olive oil
Salt & Pepper

Pre-heat oven to 425.
Trim the woody ends off of the stalks (easy to do by snapping them off where they break. If you try to snap it and it doesn't break, try another point along the stalk). Lay all the trimmed stalks on a baking sheet. Drizzle with olive oil and then sprinkle on S&P. Toss everything together to make sure it's fully coated, and roast for about 15-25 minutes, until they are slightly charred and crisp on the ends.

Serve hot and enjoy!