Roasted Brussels or Asparagus
Oil, salt, pepper, garlic, 400°F for 15 minutes until some of it chars. Works the same for either vegetable, and balsamic at the end if you want it.
- Serves
- 6
- Total
- 25 min
The same treatment works for both, at the same temperature and the same time, which is why they're one recipe. Oil, salt, pepper and garlic powder, hot oven, and out when the edges have taken some color.
The char is the point. Pull them when they're evenly cooked and beige and you've made something forgettable.
If it's not right
- No color: crowded pan, cool oven, or not enough oil.
- Burnt outside, raw inside: sprouts too big. Halve or quarter so they're even.
- Limp asparagus: overcooked, and thin spears go fast.
Ingredients
Method
-
Oven to 400°F.
-
Toss the vegetables with the oil, then season generously with salt, pepper and garlic powder.
-
Spread on a sheet pan in one layer. Brussels cut side down.
-
Roast 15 minutes, until tender with some real color on the edges. Thick asparagus may want a couple more minutes; thin spears a couple fewer.
-
Balsamic over the top if you want it, while they're still hot so it clings.
Goes with
- Also good with
- Hummus
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