Let’s go for something simple, easy, delicious, and nutritious today: roasted green veggies. So often, when we think of roasting vegetables, we think of root vegetables, but roasting something like asparagus or broccoli is a great way to change up your usual vegetables sides.
Here’s the basic recipe (for either one):
Preheat the oven to 425 degrees.
Wash and trim veggies. For asparagus, snap off ends. For broccoli cut into small florets. (Make sure they are really dry before you move to the next step.)
Toss with a little olive oil and sea salt and spread on a baking sheet. Try to keep it to one layer so they can cook evenly.
Asparagus will need about 10 minutes in the oven; broccoli about 15, depending on how small you’ve cut the florets. Whatever you’re roasting, check about halfway through. Flip asparagus or turn broccoli.
Remove from oven, and serve warm or at room temperature. I love cooking veggies this way because I can do them a little ahead of everything else and not have to worry about perfect timing when I’m working on the rest of a meal. Plus the flavors are so intense and delicious this way.
Note: Every once in a while, I top roasted asparagus with lightly toasted sesame seeds. Try it for a variation. Another variation is to add some sliced garlic to the roasting broccoli.