Garlic Roasted Cheesy Sheet Pan Asparagus Recipes

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
• Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

THE BEST OVEN ROASTED GARLIC PARMESAN ASPARAGUS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Trim asparagus to remove tough, woody ends - discard ends.
• On a baking sheet (line with aluminum foil or parchment paper for easy cleanup), lay down asparagus.
• Drizzle asparagus with olive oil and lemon juice, mix around with hands to coat evenly.
• Pour cheese and garlic powder over asparagus, mix with hands to evenly mix and coat asparagus.
• Generously season with salt and pepper.
• Bake at 375 for 15 minutes - checking at around 10 minutes to see if tips have started to brown slightly and asparagus has softened a bit.
• Cook until asparagus is soft and has crunchy browned bits, about 15 minutes total (this is very dependent on your oven and the thickness of the asparagus stalks - watch it to be sure it doesn't overcook.)
• When asparagus is done, serve immediately.

ROASTED PARMESAN ASPARAGUS

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems of spears.
• In shallow bowl, mix remaining ingredients except cheese; toss with asparagus to coat. Spread in pan.
• Roast uncovered 10 minutes. Sprinkle with cheese; toss to coat. Roast uncovered 5 to 8 minutes longer or until asparagus is crisp-tender.

GARLIC ROASTED CHEESY SHEET PAN ASPARAGUS

Steps:

• Spread the asparagus, evenly, in a single layer on a large sheet pan.
• In a small bowl, whisk together the oil and garlic until evenly combined. Pour the mixture evenly out over the veggies. Using your hands, toss the asparagus just until completely coated. Spread back out into an even, single layer.
• Liberally salt & pepper the asparagus. I recommend more freshly ground black pepper than salt.
• Bake at 425 for 15 minutes, or until the asparagus has become tender, but not yet wilted.
• Carefully take the pan from the oven, sprinkle the cheeses evenly out over the asparagus. Return to the oven, baking an extra 2 minutes, or until the cheese is completely melted.
• Turn the broiler on, and broil just until the cheese bubbles and begins to turn golden brown.
• Serve, and enjoy!

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

GARLICKY ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.

PAN-ROASTED ASPARAGUS

Steps:

• Trim the bottom inch or two off the asparagus.
• Cut spears in half crosswise.
• Heat olive oil in a large heavy skillet.
• Add asparagus.
• Toss well.
• Sprinkle with salt and garlic.
• Toss well for one to two minutes.
• Serve hot or at room temperature.

CRISPY GARLIC ASPARAGUS RECIPE

Steps:

• Heat oven to 400°F and line a baking sheet with parchment or aluminum foil. Spray the parchment or foil with cooking spray.
• Place all ingredients except the asparagus in a resealable plastic zipper bag and shake to mix.
• Add the asparagus and massage the ingredients to evenly coat the asparagus spears.
• Empty the bag onto the prepared baking sheet and separate the asparagus out so the spears are not touching one another.
• Bake 15-20 minutes or until the asparagus is tender and the panko is golden brown.
• Serve with Roasted Garlic Aioli and...
• Enjoy!

ROASTED ASPARAGUS AND GARLIC

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top.

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES

Steps:

• Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
• Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
• Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
• Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
• Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.