OVEN-ROASTED ASPARAGUS
Steps:
- Preheat oven to 425 degrees.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
ROASTED GREEN VEGETABLE MEDLEY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
- Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
- When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.
GARLICKY ROASTED ASPARAGUS
Olive oil and garlic add extra flavor to traditional roasted asparagus.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 47 g, Fat 4 g, Fiber 1 g, Protein 1 g
GRILLED ASPARAGUS MEDLEY
This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. -Pam Gaspers, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. , Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 78 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED GREEN VEGETABLE MEDLEY
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY
Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/
Provided by CatsCooking
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
- Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.
Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
ROASTED ASPARAGUS MEDLEY
This medley of asparagus,colorful peppers and purple onion is so tasty it will do a happy dance in your mouth.
Provided by Kitchen Klown
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees Fahrenheit. Wash and trim asparagus, removing tough ends; cut spears in half and place in large bowl with sliced onions, peppers, celery and garlic. Toss vegetables together with balsamic vinegar and olive oil; mix well and allow to marinate at room temperature 15 minutes. Coat a large flat baking sheet with food release spray and spread asparagus mixture evenly in pan; sprinkle with sea salt and roast 20 minutes at 450 degrees Fahrenheit or until vegetables start to brown. Serve hot.
Nutrition Facts : Calories 72.1, Fat 3.7, SaturatedFat 0.5, Sodium 217.7, Carbohydrate 8.4, Fiber 2.8, Sugar 3.4, Protein 2.9
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
OVEN-ROASTED ASPARAGUS AND LEEKS
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
- Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
- Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.
ROASTED ASPARAGUS
Need some vibrant spring greens to go with your main meal? Try our super simple roasted asparagus recipe to showcase seasonal veg at its finest
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.
Nutrition Facts : Calories 70 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
More about "roasted asparagus medley recipes"
PERFECT ROASTED ASPARAGUS RECIPE - COOKIE AND KATE
From cookieandkate.com
PERFECT OVEN ROASTED ASPARAGUS - THE SEASONED MOM
From theseasonedmom.com
PERFECT ROASTED ASPARAGUS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
10 BEST SEAFOOD MEDLEY RECIPES | YUMMLY
From yummly.com
ROASTED LEMON HONEY GARLIC ASPARAGUS | THE RECIPE …
From therecipecritic.com
SKILLET ASPARAGUS + TOMATO MEDLEY - THE SIMPLE VEGANISTA
From simple-veganista.com
LEMON GARLIC ROASTED ASPARAGUS - THE BUSY BAKER
From thebusybaker.ca
ROASTED ASPARAGUS WITH GARLIC AND HERBS - DINNER AT THE …
From dinneratthezoo.com
ROASTED ASPARAGUS (EASY AND DELICIOUS!) | FAVORITE FAMILY …
From favfamilyrecipes.com
OVEN ROASTED ASPARAGUS WITH LEMON DILL SAUCE - HOW …
From chefdehome.com
LEMON ROASTED ASPARAGUS RECIPE • MIDGETMOMMA
From midgetmomma.com
PAN ROASTED ASPARAGUS WITH GARLIC AND PARMESAN - FOR …
From fortheloveofcooking.net
OVEN ROASTED VEGETABLES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
BEST OVEN-ROASTED ASPARAGUS RECIPE - HOW TO MAKE …
From delish.com
BEST LEMON ROASTED ASPARAGUS RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
SIMPLE ROASTED ASPARAGUS - SLENDER KITCHEN
From slenderkitchen.com
OVEN ROASTED ASPARAGUS RECIPE - DIVAS CAN COOK
From divascancook.com
RASPBERRY-ASPARAGUS MEDLEY RECIPE | MYRECIPES
From myrecipes.com
ROASTED ASPARAGUS WITH LEMON – A COUPLE COOKS
From acouplecooks.com
EASY ROASTED ASPARAGUS - THE CHUNKY CHEF
From thechunkychef.com
ROASTED ASPARAGUS - DOWNSHIFTOLOGY
From downshiftology.com
BEST THE PIONEER WOMAN'S ROASTED ASPARAGUS RECIPES - FOOD …
From foodnetwork.ca
ROASTED ASPARAGUS WITH GARLIC AND BACON - NATASHA'S KITCHEN
From natashaskitchen.com
EASY ROASTED ASPARAGUS RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOW TO ROAST ASPARAGUS - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST ROASTED ASPARAGUS RECIPE - FOODIECRUSH .COM
From foodiecrush.com
GRILLED VEGETABLE MEDLEY RECIPE | LAND O’LAKES
From landolakes.com
ROASTED ASPARAGUS - CULINARY HILL
From culinaryhill.com
ROASTED ASPARAGUS AND OTHER VEGETABLES - BETTER HOMES & GARDENS
From bhg.com
OVEN-ROASTED ASPARAGUS | READER'S DIGEST CANADA
From readersdigest.ca
OVEN ROASTED ASPARAGUS - ERREN'S KITCHEN
From errenskitchen.com
ROASTED ASPARAGUS, BROCCOLI AND SUMMER SQUASH
From barefeetinthekitchen.com
BEST INA GARTEN'S ROASTED ASPARAGUS RECIPES - FOOD NETWORK
From foodnetwork.ca
ROASTED ASPARAGUS RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED ASPARAGUS AND FENNEL MEDLEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love