Roasted Asparagus

Wow, I can’t believe Thanksgiving is this week! Can you? Is your menu planned? Have you done all your grocery shopping? Are you cooking something new this year or sticking with old favorites? Feel free to leave comments about what you are cooking, I would love to hear from you! I want to dedicate the next 3 days to sides, in case you are still trying to decide on your menu or what to bring on Thursday. Why sides? I know the turkey is the leading lady on Thanksgiving but the sides are my favorite, besides dessert of course 😉

Now, this recipe is not fancy but I love that it is simple and a nice side when you have a lot of other decadent sides. Plus, it is easy. Asparagus wasn’t on our menu this week but I couldn’t resist the asparagus in the store. If the asparagus isn’t fancy enough for your taste you could always make this lemon sauce, drizzle it over the asparagus with a little grated lemon peel on top 😉

Tip: If your asparagus is different sizes you can use a vegetable peeler (peeling vertically) to peel the larger ones so they will cook evenly.

1 tablespoon olive oil
1/2 teaspoon course sea salt
1 pound asparagus (rinsed and ends cut)

1. Preheat oven to 400F
2. Lay asparagus on a baking sheet with sides (I use a jelly roll pan). Make sure they are in a single layer.
3. Drizzle with olive oil and sprinkle salt, toss to coat.
4. Spread asparagus out again to make sure they are in a single layer.
5. Bake 10-20 minutes, depending on thickness of asparagus and how crispy you like the asparagus (we like ours a bit crisp so I usually cook for 10 -15 minutes).

Tomorrow: Pureed Cauliflower (trust me, it is fantastic!)

Other sides on Hoosier Baker:
Roasted Sesame Green Beans (you could always switch out the sesame oil for olive oil and omit sesame seeds if sesame doesn’t go with your menu).
Tomato Cucumber Salad
Roasted Carrots with Honey and Cumin
Cinnamon Applesauce (add a dash of nutmeg for something special)

Lindsay Lou

Source: Lindsay Lou original

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