When vegetable fatigue sets in at the end of winter, I turn to my oven. In the last month I'e roasted cauliflower, broccoli, and carrots in a 425 degree oven until they're tender on the inside and nicely caramelized at their edges. Yesterday I bought two pounds of asparagus at the IGA, snapped off their tough ends, tossed them with some olive oil and kosher salt, threw them on a foil-lined baking sheet, and roasted them for 40 minutes (these were skinny ones--fat asparagus will take 5 to 10 minutes longer). The tips got crunchy while the stalks cooked through. So good as an accompaniment to my homemade pizza.
Tuesday, March 6, 2012
IGA Item of the Week
When vegetable fatigue sets in at the end of winter, I turn to my oven. In the last month I'e roasted cauliflower, broccoli, and carrots in a 425 degree oven until they're tender on the inside and nicely caramelized at their edges. Yesterday I bought two pounds of asparagus at the IGA, snapped off their tough ends, tossed them with some olive oil and kosher salt, threw them on a foil-lined baking sheet, and roasted them for 40 minutes (these were skinny ones--fat asparagus will take 5 to 10 minutes longer). The tips got crunchy while the stalks cooked through. So good as an accompaniment to my homemade pizza.
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