Ingredients
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1 1/2 pounds fresh asparagus, trimmed, or other vegetables, (see below)
-
2 tablespoons chopped fresh herbs or 2 tsp. dried herbs, crushed (optional)
-
2 centimeters extra-virgin olive oil
-
Kosher salt and freshly ground black pepper
-
1 ounce Parmesan cheese, shaved
Directions
1.
Preheat oven to 450 degrees F. Heat a heavy shallow baking pan in the oven for 5 minutes.
3.
In the hot baking pan spread asparagus
in a single layer. Return to oven. Roast, uncovered, until spears are
tender when pierced with the tip of a knife, about 10 to 12 minutes,
depending on spear thickness, stirring once during roasting.
4.
Remove baking pan from oven. With tongs, transfer asparagus to a serving platter. Sprinkle with shaved Parmesan cheese. Makes 4 to 6 servings.
Note
-
Use dried Italian seasoning or a combination of dried herbs, such as thyme, oregano, or rosemary.
Note
-
Vegetable Roasting Times:
All roasting times are at 450 degreesF. For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.
1 lb. carrots, peeled and cut in 1-inch pieces --35 to 40 minutes
1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained --8 to 10 minutes
1-1/2 lb. sweet potatoes, thinly sliced --16 to 18 minutes
1-1/2 lb. fingerling potatoes, or new potatoes cut in half lengthwise -- 25 to 30 minutes
nutrition information
Per Serving:
cal. (kcal)
107,
Fat, total (g)
9,
chol. (mg)
5,
sat. fat (g)
2,
carb. (g)
4,
Monounsaturated fat (g)
6,
Polyunsaturated fat (g)
1,
fiber (g)
2,
sugar (g)
2,
pro. (g)
5,
vit. A (IU)
680,
vit. C (mg)
4,
Thiamin (mg)
0,
Riboflavin (mg)
0,
Niacin (mg)
1,
Pyridoxine (Vit. B6) (mg)
0,
Folate (µg)
40,
Cobalamin (Vit. B12) (µg)
0,
sodium (mg)
243,
Potassium (mg)
190,
calcium (mg)
111,
iron (mg)
2,
Percent Daily Values are based on a 2,000 calorie diet
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