It's no secret that I love stuff that's roasted.
I love roasting the beef for Chili All Day.
I love roasting tomatoes, onions, peppers, mushrooms, herbs, etc., for Vicki's Roasted Tomato Sauce.
I love roasting veggies for Roasted Vegetable Soup.
I love making Smashed Roasted Potatoes.
New favorite: Ina Garten's Roasted Asparagus. (God, I love that woman!) I have done this several times already this spring! It could not be simpler… preheat the oven to 400F; wash and prep as for any other method; I dry the spears off a little bit and then spread in a single layer on a baking sheet. Drizzle with just a little bit of olive oil and sprinkle with sea salt; I shake and rattle the pan a little bit to distribute it evenly and so the spears are "coated" all around. Since it's often just two of us, I usually make only a pound at a time and decrease the cooking time a bit. But not too much, because OMG, the ROASTY YUM!! I just love how some of the smaller spears get kind of CRISPY — and especially the tips — and I even said to Rusty tonight, as I gobbled 'em up, that parts of them are almost like ASPARAGUS CHIPS!
Strange but true, and so delicious.
You're welcome.
Happy weekend, people!
I make Ina’s roasted asparagus all.the.time. It is Most Fabulous! (I adore each and every one of Ina’s cookbooks. Just the best!)
Hmmm… thank you!
Did you try to do quite the same thing with Brussel sprouts: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe/index.html
I actually make it on a skillet, had a recipe for it but can’t find it now but it is the same. I just cook it covered for 5-10 minutes and then put the heat up and roast them a few minutes on highr temp. tossing them around so they will not burn, although I love it when they get dark brown. Until I found this recipe I really didn’t like them at all.
Have a great weekend too.
Mmm, that sounds delicious and I’ve got about 3/4 of a pound to use this weekend.
Ever wrap bacon around a spear and bake it?…that’s not so bad either. 😀
Wow, what timing — I just picked up my CSA box and found the most beautiful bunch of fresh asparagus. Thank you for the perfect idea of what to do with it!
You just reminded me of roast beef soup! Excellent, it will be dinner tonight!
We, too, roast almost every veggie that hits our plates. It’s the best way to go! Haven’t made Smashed Potatoes in a long time! I may need to make them soon. Have a fun trip to Chicago, grrlfriend!
omg gotta try this! Smokey loves asparagus, buys it every time he sees it in the store. Sounds yumm!
Oh my gosh…I make that asparagus all the time!
I love this asparagus with her parmesan chicken mmmmmm.
we love this asparagus! (and a friend told me about sprinkling fresh raspberries over the just-from-the-oven spears… the berries melt… yummmm). and I must recommend ina’s roasted broccoli (http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html) – the garlic and lemon are required, but the cheese, pinenuts and basil are totally optional (we usually do without!)
I love roasting veggies-kale chips are fabulous- rutabaga is one I just tried recently and ohhh yum we couldn’t stop eating it.
Today I served my chili made with cocoa and root beer at the knitting retreat. Big hit!
We just started roasting asparagus in the past few months, prior it we always grilled. Like you..loving the roasting. As another alternative, try with a little balsamic vingarette 😉
I love roasted asparagus too. Sometimes I grate a little Parmesan on them after roasting. Yum!
That’s how I make brussel sprouts,. No cutting them, do it whole, and add a few cloves of sliced garlic & some pepper. They are so delicious. I roast them for about 45 minutes. The best brussel sprouts you’ll ever have.
Should you have leftover roasted asparagus, it is lovely in quiche or a quick veggie tart with a bit of Gruyere and custard.
You’ve inspired me. I made Roast Beef Soup on Sunday evening. Yummy! I’ll finish it up today probably. I think I’ll make my own Tuscan vegetable soup to finish out the week!
Thank you for the personal response to my last comment. What a nice touch!