Mmmm, roasty!
It's no secret that I love stuff that's roasted.
I love roasting the beef for Chili All Day.
I love roasting tomatoes, onions, peppers, mushrooms, herbs, etc., for Vicki's Roasted Tomato Sauce.
I love roasting veggies for Roasted Vegetable Soup.
I love making Smashed Roasted Potatoes.
New favorite: Ina Garten's Roasted Asparagus. (God, I love that woman!) I have done this several times already this spring! It could not be simpler... preheat the oven to 400F; wash and prep as for any other method; I dry the spears off a little bit and then spread in a single layer on a baking sheet. Drizzle with just a little bit of olive oil and sprinkle with sea salt; I shake and rattle the pan a little bit to distribute it evenly and so the spears are "coated" all around. Since it's often just two of us, I usually make only a pound at a time and decrease the cooking time a bit. But not too much, because OMG, the ROASTY YUM!! I just love how some of the smaller spears get kind of CRISPY -- and especially the tips -- and I even said to Rusty tonight, as I gobbled 'em up, that parts of them are almost like ASPARAGUS CHIPS!
Strange but true, and so delicious.
You're welcome.
Happy weekend, people!
I make Ina's roasted asparagus all.the.time. It is Most Fabulous! (I adore each and every one of Ina's cookbooks. Just the best!)
Posted by: Kym | 30 March 2012 at 08:30 PM
Hmmm... thank you!
Did you try to do quite the same thing with Brussel sprouts: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe/index.html
I actually make it on a skillet, had a recipe for it but can't find it now but it is the same. I just cook it covered for 5-10 minutes and then put the heat up and roast them a few minutes on highr temp. tossing them around so they will not burn, although I love it when they get dark brown. Until I found this recipe I really didn't like them at all.
Have a great weekend too.
Posted by: Rachel | 30 March 2012 at 08:46 PM
Mmm, that sounds delicious and I've got about 3/4 of a pound to use this weekend.
Ever wrap bacon around a spear and bake it?...that's not so bad either. :D
Posted by: Angie | 30 March 2012 at 09:10 PM
Wow, what timing -- I just picked up my CSA box and found the most beautiful bunch of fresh asparagus. Thank you for the perfect idea of what to do with it!
Posted by: Laine | 30 March 2012 at 09:12 PM
You just reminded me of roast beef soup! Excellent, it will be dinner tonight!
Posted by: Elizabeth | 31 March 2012 at 06:24 AM
We, too, roast almost every veggie that hits our plates. It's the best way to go! Haven't made Smashed Potatoes in a long time! I may need to make them soon. Have a fun trip to Chicago, grrlfriend!
Posted by: margene | 31 March 2012 at 08:43 AM
omg gotta try this! Smokey loves asparagus, buys it every time he sees it in the store. Sounds yumm!
Posted by: kmkat | 31 March 2012 at 11:58 AM
Oh my gosh...I make that asparagus all the time!
Posted by: lynne | 31 March 2012 at 02:07 PM
I love this asparagus with her parmesan chicken mmmmmm.
Posted by: Jodee | 31 March 2012 at 02:47 PM
we love this asparagus! (and a friend told me about sprinkling fresh raspberries over the just-from-the-oven spears... the berries melt... yummmm). and I must recommend ina's roasted broccoli (http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html) - the garlic and lemon are required, but the cheese, pinenuts and basil are totally optional (we usually do without!)
Posted by: Mary | 31 March 2012 at 06:04 PM
I love roasting veggies-kale chips are fabulous- rutabaga is one I just tried recently and ohhh yum we couldn't stop eating it.
Today I served my chili made with cocoa and root beer at the knitting retreat. Big hit!
Posted by: Robin F. | 31 March 2012 at 07:06 PM
We just started roasting asparagus in the past few months, prior it we always grilled. Like you..loving the roasting. As another alternative, try with a little balsamic vingarette ;)
Posted by: Amy J | 31 March 2012 at 09:13 PM
I love roasted asparagus too. Sometimes I grate a little Parmesan on them after roasting. Yum!
Posted by: Brenda | 01 April 2012 at 11:46 AM
That's how I make brussel sprouts,. No cutting them, do it whole, and add a few cloves of sliced garlic & some pepper. They are so delicious. I roast them for about 45 minutes. The best brussel sprouts you'll ever have.
Posted by: christen | 01 April 2012 at 04:39 PM
Should you have leftover roasted asparagus, it is lovely in quiche or a quick veggie tart with a bit of Gruyere and custard.
Posted by: Robby | 02 April 2012 at 09:07 PM
You've inspired me. I made Roast Beef Soup on Sunday evening. Yummy! I'll finish it up today probably. I think I'll make my own Tuscan vegetable soup to finish out the week!
Thank you for the personal response to my last comment. What a nice touch!
Posted by: Michelle | 03 April 2012 at 03:08 PM