Rating: 4.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 11 Ratings

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.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
roast:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Heat a heavy shallow baking pan in the oven for 5 minutes.

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  • Meanwhile, in a large bowl toss asparagus with herbs, oil, salt, and pepper.

  • 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.

  • Remove baking pan from oven. With tongs, transfer asparagus to a serving platter. Sprinkle with shaved Parmesan cheese. Makes 4 to 6 servings.

Tips

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 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

107 calories; fat 9g; cholesterol 5mg; saturated fat 2g; carbohydrates 4g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 5g; vitamin a 680.3IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 243mg; potassium 190mg; calcium 111.1mg; iron 2mg.
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