If there’s anything good coming out of this quarantine, it’s that I’ve had so much time to bake and cook! And since we’re only going grocery shopping every 2 weeks, I have to extensively plan all our meals (another dream come true!). Furthermore, I plan everything using a spreadsheet. (It just keeps getting better.)
But starting this blog and learning how to take better photos and do the editing and still cook has been exhausting. So by the time it comes to prepping vegetables, the simpler the better.
Roasting vegetables is a great way to bring out their natural sweetness. Don’t over crowd them on the pan so they will brown nicely. All you need is olive oil, salt, pepper, garlic powder, and some optional lemon and you can roast any vegetable.
Roasted Asparagus
Ingredients
- 1 bunch asparagus
- 3 tbs olive oil
- 1/2 tbs garlic powder
- 1 tsp kosher salt or to taste
- 1/2 tsp ground black pepper or to taste
- lemon juice from half a lemon
Instructions
- Preheat oven to 425 F.
- Mix asparagus with olive oil, garlic powder, salt, and pepper.
- Spread out on an aluminum foil or silicone lined dark baking sheet. Do not crowd the pan.
- Roast for 8-15 minutes depending on the thickness of your asparagus. When you can pierce it with a fork it's done.
- Squeeze lemon over the asparagus and serve.
