One of my go-to vegetable preps is very easy and can be done to almost anything. Great example. I’m home tonight, kind of hungry. Had sweet green for a late lunch. I’m feeling a pang, but don’t want to go too crazy. I noticed I had some asparagus to use up, and a red pepper too, so I figured I’d roast them. The pepper went undressed but here’s the go-to dressing, it went on the asparagus:
Not to sound obnoxious, but I always keep pressed lemon juice around. It’s just so much better than buying or hand squeezing lemon juice. The rind makes all the difference.
My microplane is a savior. Especially in such a small kitchen. I find it’s a really grate(haha) way to have essentially minced garlic in seconds, with little clean up.
The sea salt and black pepper get sprinkled on.
For this roasting, I preheated the oven to 350F. Once the oven was hot, I turned it to broil and put the baking sheet on slightly above the middle. I checked on it every 10 minutes.
I got hungry and did the same thing with broccoli. Took about the same time.