Oven Roasted Broccolini and Asparagus (or any vegetable!)February 19, 2016
I LOVE roasting vegetables - ALL vegetables! I find that quick roasting them at a high temperature brings out their flavour like no other cooking method. I used to grill my veggies on my barbecue - but no more. My preferred method is to now roast them at 425°-450° Fahrenheit in the oven on parchment-lined professional-quality heavy-duty baking sheets. I brush the parchment paper with good quality extra-virgin olive oil, brush the tops of the veggies with some olive oil, and depending on the vegetable, will vary the seasoning. I always use sea salt and freshly ground black pepper. I LOVE Penzey's spices: They have a fabulous Tuscan Sunset (salt -free) spice that's great on vegetables, chicken, fish. Their Singapore Seasoning (salt-free) is absolutely fabulous on squash and sweet potatoes. I feel like I could be a p.r. rep for Penzey's at times! If you don't have a Penzey's store near you, you can order online. What's lovely about these veggies, is that you can cook them ahead and serve them at room temperature. They are also great cold the next day in a salad. Sometimes, I'm tempted to eat all of the broccoli at one time! If you make parsnips, make LOTS - they shrink down and go QUICKLY! And if you make beets, use rubber gloves, peel them and then cut them.
Ingredients
- 4 bunches broccolini washed and ends trimmed
- 2 bunches asparagus washed and ends trimmed
- baby or Asian eggplant cut into ½-inch thick slices and then make cross-hatch marks across the tops of them
- zucchini
- fresh beets sliced into ¼-inch slices
- grape tomatoes use garlic, salt and pepper and basil
- red pepper pieces
- sweet onions
- kolrabi peeled and cut into ¼-inch slices
- broccoli or cauliflower florets
- parsnips cut into sticks (SOOOOO delicious)
- carrots cut into sticks
- olive oil extra-virgin
- sea salt
- freshly-ground black pepper
- Tuscan Sunset seasoning
- basil
- Herbes de Provence
- lemon juice
- garlic
Instructions
- Preheat oven to 450° Fahrenheit.
- Line heavy-duty, commercial grade rimmed baking sheets with parchment paper or foil. (If you use flimsy baking sheets, your vegetables will burn.)
- Brush the parchment/foil with olive oil.
- Place the broccolini in a single layer on a baking sheet and brush with olive oil (or spray with Olive Oil Pam).
- Sprinkle with sea salt and freshly ground black pepper.
- Sprinkle with Tuscan Sunset spice or any other herb you like (garlic, flavoured salt...).
- Place the asparagus in a single layer on another baking sheet. Brush the tops with olive oil and sprinkle with sea salt and pepper. I love Herbs de Provence on asparagus - so that's what I sprinkle on top.
- If I'm doing tomatoes, I sprinkle them with salt, pepper, garlic and freshly cut basil leaves. For zucchini, I use salt, pepper, Tuscan Sunset and a little lemon juice (not too much lemon because I don't want it to steam). Use your imagination!
- Roast in a 450 degree oven for about 15 minutes. Check. Using tongs, turn vegetables over. Check again after 10 minutes. Depending on the vegetables, they will cook in anywhere from 20 minutes - 30 minutes. Vegetables can also burn quickly - so keep an eye on your oven.
- Place on a platter and enjoy!
Hello Sharon! It’s been too long. I hope all is well. LIfe is busy but good. These veggies look fab. I actually went on your blog to look for your brisket recipe bc I saw your post on fb-I have a good recipe but always looking to try a new one! Let’s catch up one of these days. xoxoxo
Happy Passover Nancy!