Roasted veggies are so simple to prepare and a delicious way to squeeze in more vegetables throughout the week. It’s a great way to use up veggies that have been hanging around the kitchen for a while. All you need is a sheet pan, oil, and seasonings such as herbs, salt, freshly cracked pepper, or spices.
For a healthy and flavorful side, roasted asparagus is one of my favorites. This dish adds a pop of color to the table and pairs well with most meals. Asparagus is full of nutrition too! It’s a source of fiber, folate, antioxidants, and vitamins A, C, E, and K. Asparagus contains inulin, a non-digestible fiber and prebiotic, which supports good gut bacteria. Think of prebiotics as food for probiotics. So many reasons to love asparagus!
Now, let’s get cooking!
Recipe: Roasted Asparagus with Fresh Lemon
Ingredients:
- 1 bunch fresh asparagus, medium size spears
- 1-2 tablespoons olive oil
- ¼ teaspoon sea salt
- Freshly cracked pepper
- Fresh lemon slices
Directions:
- Preheat oven to 425°F.
- Wash asparagus and pat dry. Holding the center and end of asparagus, snap off the ends.
- On a large baking sheet lined with parchment paper, spread the asparagus in a single layer.
- Brush olive oil on asparagus. Slightly roll asparagus to evenly coat with oil.
- Sprinkle with sea salt and freshly cracked pepper.
- Roast in oven for 8-10 minutes, depending on thickness of spears.
- Remove from oven. Garnish with lemon slices.
- Enjoy hot out of the oven!
Note: Shaved parmesan cheese and crushed red pepper are tasty toppings on roasted asparagus too.
