Roasted vegetables are so delicious!!! I haven’t met a roasted vegetable yet that I didn’t like – a little olive oil, salt, pepper, what’s not to love? This asparagus has a little extra seasonings with added rosemary and thyme. It’s easy to throw together, tastes delicious, and looks impressive. I’ve often served this with holiday meals because everyone enjoys it, even the fussiest vegetable eaters.
To get started, chop the asparagus into bit-sized pieces. I like to cut them right on the pan I’m going to roast them on (old, well worn, cookie sheet with a rim). I know it’s not a cutting board, but that’s one less dish to wash!
Once the asparagus is all chopped, sprinkle with olive oil, rosemary, thyme, salt, and pepper. Mix it up.
Throw it in a 425 degree oven for about 25-30 minutes, depending on how soft or crisp you like them. That’s it – easy and delicious!
- 1 -2 bunches of fresh asparagus (2 bunches feeds 6 of us as a side dish with generous portions)
- 1-2 Tbls Olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- salt and pepper to taste
- Chop the asparagus onto a cookie sheet.
- Sprinkle with olive oil and seasonings, herbs.
- Bake at 425 degrees for 25-30 minutes.