Roasting vegetables is probably the easiest thing to do. It takes little to no time, and I like to make roasted vegetables when I make some kind of protein- chicken, beef, fish etc. This is a dish I like to call- put it in and forget about it. All you need to do is set the oven to 400 degrees and toss the vegetables in olive oil and salt & pepper.
Wondering what vegetable to use? ANYTHING! Any and all vegetables are great roasted. When I am home with my family, my dad cut carrots, parsnips, and turnips into half inch pieces and tosses them with olive oil. Sometimes he will use acorn squash, beets, or asparagus. It all depends on what you are in the mood for or what is in season. Going to the local farmer's market during the summer and fall is the perfect place to get vegetables. But when I am at school, I tend to roast asparagus.
The prep time is under 10 minutes, which is perfect for a busy college student. So this is what I do:
-Wash a pound of asparagus
- Cut the ends off (roughly an inch or two to get rid of the white on the ends)
- Pat dry (IMPORTANT!! otherwise oil will not coat it)
- Lightly drizzle the asparagus with olive oil (A lot goes along way)
- Sprinkle with sea salt and freshly ground black pepper
- Spread asparagus out so it is one even layer
- Place in a preheated oven for 25 minutes
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