I was one of those kids that was definitely iffy on vegetables. Asparagus in particular seemed to be the bane of my existence, but I’ve matured and have come to really enjoy the way that it can round out a meal.
I love roasted asparagus as a side dish for pretty much any occasion, and I can guarantee they’ll be gracing our Thanksgiving table.
- 1 bundle of asparagus
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasonings
- Preheat the oven to 350 degrees.
- Rinse the asparagus and then snap off the bottoms of the stems by grasping the very bottom of the stalk and the middle of the stalk and then bending until it snaps at a natural point.
- Lay the asparagus out on a pan and drizzle with the olive oil and sprinkle evenly with all of the seasonings.
- Roll the asparagus back and forth a little to get a more even coating.
- Place in the oven and roast for about 18-20 minutes, giving the asparagus a roll at the 10 minute mark.
This recipe is another delicious and easy way to add vegetables to any meal.
It’s so quick and easy, there’s no excuse to not make it!
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…