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.

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I love roasted asparagus as a side dish for pretty much any occasion, and I can guarantee they’ll be gracing our Thanksgiving table.

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Pepper Roasted Asparagus
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 bundle of asparagus
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasonings
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Lay the asparagus out on a pan and drizzle with the olive oil and sprinkle evenly with all of the seasonings.
  4. Roll the asparagus back and forth a little to get a more even coating.
  5. Place in the oven and roast for about 18-20 minutes, giving the asparagus a roll at the 10 minute mark.
Notes
This is also wonderful with baby asparagus, but you should reduce the cooking time by at least 5 minutes.

This recipe is another delicious and easy way to add vegetables to any meal.

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It’s so quick and easy, there’s no excuse to not make it!

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to 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…
Brie

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