(before)
Normally, when I make roasted vegetables, I use bell peppers, potatoes, sweet potatoes, onions, eggplant, and zucchini. This time I tried it with asparagus and broccoli. The broccoli tops got crispy and the asparagus too. I prepared these like I do any veggies to roast.
1. Wash and cut veggies as preferred.
2. Toss in 2-4 tablespoons of extra virgin olive oil depending on amount of vegetables but you want most of them at least lightly coated/oiled.
3. Toss in 1/4-1/2 tsp sea salt and 1/8-1/4 tsp freshly ground black pepper.
4. Spread onto a cookie sheet. I usually cover mine with aluminum foil to quicken the clean up afterwards.
5. Bake at 400 degrees in a preheated oven for 35-45 minutes.
(after)
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