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Roasted Asparagus and Other Vegetables
Ingredients
-
1 1/2
pounds fresh asparagus, trimmed, or other vegetables, (see below)
-
2
tablespoons chopped fresh herbs or 2 tsp. dried herbs, crushed (optional)
-
2
centimeters extra-virgin olive oil
-
Kosher salt and freshly ground black pepper
-
1
ounce Parmesan cheese, shaved
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
- Note Use dried Italian seasoning or a combination of dried herbs, such as thyme, oregano, or rosemary.
- Note 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 minutes1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained --8 to 10 minutes1-1/2 lb. sweet potatoes, thinly sliced --16 to 18 minutes1-1/2 lb. fingerling potatoes, or new potatoes cut in half lengthwise -- 25 to 30 minutes
Nutrition Facts
(Roasted Asparagus and Other Vegetables)
- Servings Per Recipe 4,
- Calories 107,
- Protein (gm) 5,
- Carbohydrate (gm) 4,
- Fat, total (gm) 9,
- Cholesterol (mg) 5,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 680,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 243,
- Potassium (mg) 190,
- Calcium (DV %) 111,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I preheat my oven to 425 degrees, place aluminum foil on my pan. Then I rinse and snap off the bottoms which are tough, inedible. Sprinkle them liberally w/ EVOO, then salt & pepper. Roll them over each other to coat and separate, line them up so the tips are even. The last, and most important step, is to cover the tips of the asparagus by pulling aluminum foil over them. Place them in the oven and, depending on the thickness of the stems, it takes about 15 minutes...check after 10 minutes.
12/30/2011 11:09:09 AM Report Abuse