Roasting vegetables brings out their sweetness.

Makes 12 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

4 pounds asparagus
4 teaspoons extra-virgin olive oil
Salt & freshly ground pepper to taste
2 teaspoons balsamic vinegar

1. Preheat oven to 450°F.
2. Snap off the tough ends of asparagus and, if desired, peel the stalks. Toss the asparagus with oil and season with salt and pepper. Spread the asparagus in a single layer in a shallow roasting pan or baking sheet with sides. (If the pan is not large enough, use two pans.) Roast until tender and browned, 10 to 15 minutes, shaking once during roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust seasonings. Let cool to room temperature; serve within 2 hours.

NUTRITION INFORMATION: Per serving: 45 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 3 g fiber; 52 mg sodium; 306 mg potassium.


1/2 Carbohydrate Serving

MAKE AHEAD TIP: Can be made up to 2 hours in advance.

So great! Easy to make and a nice change to asparagus.

Clay

This is THE best way I have had asparagus. The vegetable tastes nutty and sweet. Must get a good brown, roast on it to get this flavor.

Jodie

I also make asparagus this way only I add minced garlic as well. I've substituted sesame oil before which gives it an Asian twist. Good either way. You can use this same method with other veggies like onions, mushrooms, zucchini, peppers etc.

Rita, Vancouver, WA