Roasted Asparagus and Other Vegetables

Add dried Italian seasoning or a combination of dried herbs, such as thyme, oregano, or rosemary for added flavor to this roasted vegetable side dish.

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Roasted Asparagus and Other Vegetables
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  • Makes: 4 servings
  • Prep: 10 mins
  • Roast: 10 mins 450°F

Roasted Asparagus and Other Vegetables

Directions

  1. Preheat oven to 450 degrees F. Heat a heavy shallow baking pan in the oven for 5 minutes.
  2. Meanwhile, in a large bowl toss asparagus with herbs, oil, salt, and pepper.
  3. In the hot baking pan spread asparagus in a single layer. Return to oven. Roast, uncovered, until spears are tender when pierced with the tip of a knife, about 10 to 12 minutes, depending on spear thickness, stirring once during roasting.
  4. Remove baking pan from oven. With tongs, transfer asparagus to a serving platter. Sprinkle with shaved Parmesan cheese. Makes 4 to 6 servings.

From the Test Kitchen

Use dried Italian seasoning or a combination of dried herbs, such as thyme, oregano, or rosemary.

Vegetable Roasting Times:

All roasting times are at 450 degrees F. For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.

1 lb. carrots, peeled and cut in 1-inch pieces --35 to 40 minutes

1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained --8 to 10 minutes

1-1/2 lb. sweet potatoes, thinly sliced --16 to 18 minutes

1-1/2 lb. fingerling potatoes, or new potatoes cut in half lengthwise -- 25 to 30 minutes

Nutrition Facts (Roasted Asparagus and Other Vegetables)

  • Per serving:
  • 107 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 5 mg chol.,
  • 243 mg sodium,
  • 4 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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