Tuesday, May 31, 2011

Easy Oven Roasted Asparagus and Peppers

This is a super-easy side dish. I usually prepare it in the oven, but it works well on a grill with a grill tray. You can add additional vegetables to the roasting pan--onions, zucchini, squash, mushrooms. Whatever you like that will fit on your baking sheet.

  • One bunch fresh asparagus
  • One red bell pepper, sliced into 1" thick slices
  • Olive oil
  • Balsamic Vinegar
  • Fresh cracked pepper and sea salt
  1. Preheat oven to 400. Line a large rimmed baking sheet (jelly roll size) with a silicone baking mat or foil for easy cleanup.
  2. Take one asparagus spear and break the cut end off. Trim the rest of the spears to approximately the same length.
  3. Arrange asparagus and peppers (and any additional veggies) on the baking sheet.
  4. Drizzle with olive oil and balsamic vinegar. Sprinkle evenly with salt and pepper
  5. Roast about 15-20 minutes until the veggies are cooked but not burnt. With the convection fan turned on, 15 minutes was perfect for fairly fat (my thumb sized) asparagus.

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