Roasted Asparagus

Roasted AsparagusGluten Free, Dairy Free

  • 1 bunch of asparagus
  • 1-2 Tbsp olive oil
  • 1 Tbsp minced garlic (garlic powder works, too, if you’re out of the fresh stuff)
  • 1/8 – 1/4 Red Pepper Flakes (or none, if ya can’t handle the heat!)
  • 2 dashes coarse sea salt
  • 1 tsp ground black pepper
  • 1 tsp balsamic vinegar

*Here’s my lazy / bachelor go-to cooking trick: I “roast” things all the time on Broil setting.  (The proper way to cook things is high heat for longer periods of time, but on broil you can cook things faster! Muahaha)

  1. Grab some large tupperware – or, not ideally (for environmental purposes) the plastic bag that your asparagus came in from the grocery store – to toss your asparagus and spices in.  *This is my other lazy go-to trick.  When ever I make any “roasted” veggies this makes it really easy to have everything evenly covered.
  2. Set your oven to Broil: High.  Line a cooking sheet with aluminum foil.
  3. Stick your asparagus in your tupperware, pour your olive oil over it (because I use this method, you can use a little more olive oil and it will just help cover your veggies but the excess will stay in your tupperware instead of going in your dish/in your body), add in all of the other ingredients EXCEPT balsamic vinegar: sea salt, ground pepper, cayenne, garlic, red pepper flakes.
  4. Dump your asparagus onto your lined cookie sheet and stick into the oven for about 5 min.  Stir and decide if you’d like them to be cooked longer/crisper.
  5. When they are cooked to your liking, take them out of the oven and transfer them to your serving dish.
  6. With your balsamic vinegar, pour over asparagus as evenly as possible.  – I try to lay the asparagus flat and pour it across in one line.  The flavor will go a long way, so you really don’t need much.  Toss the asparagus a bit. Also, having it sit in the vinegar your serving dish will continue to add flavor.
  7. Enjoy! So delish!

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