Roasted vegetables are by far the best. The flavors are still there and the vitamins as well! I know when we are in a rush we tend to just boil our vegetables. We also forget they are even in the pot and by the time dinner is ready the vegetables are soggy and tasteless. No matter how much you season and add dressing.
Many believe roasting vegetables take a lot longer than boiling vegetables but realistically it is not that much longer. While you cook your meats or main dish on the stove your vegetables could be roasting in the oven. The trick is to BROIL your vegetables instead of putting the oven on bake, which takes longer. Each oven is different but mine has a HI or LOW setting.
Today’s recipe is just that! Roasting!
You will need:
- 4 small or 2 large (any) potatoes, sliced about 1/2 inch;
- a bunch of asparagus, ends cut;
- 3 tbs of unsalted butter;
- 1 tbs of freshly, grated parmesan cheese;
- 1/2 lime, juiced;
- 2 tbs of olive oil;
- Salt; and
Start off by putting your oven on HI, BROIL . On a sheet pan spread out the asparagus and sliced potatoes so they evenly cook. Drizzle the olive oil over the vegetables and generously season with salt and pepper. Combine the oil and seasoning making sure each asparagus and potato is covered in oil, salt and pepper.
Put in the oven for 10 minutes. You want to make sure the vegetables are roasting evenly. After 10 minutes remove from the oven, toss and put back in the oven for another 10 minutes. Remove from the oven and immediately spread the butter on the vegetables, while the vegetables are still hot. Then sprinkle the parmesan cheese and squeeze the lime all over!
Serve with garlic and herb chicken! I could eat just the vegetables as my meal. That is how delicious these roasted vegetables are! Feel free to add more potatoes. I only had 2 small ones left. Otherwise I would have added 2 more. Any potato will work. Mine were just on the smaller side and I was looking for more!