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I think it’s safe to say that roasting vegetables with olive oil and Parmesan = yummy. I don’t think I’ll steam again! I got this recipe off Julie Negrin’s blog, a nutritionist and cooking instructor. Her specialty is teaching kids how to cook. I’m going to have her on for my “getting kids to eat” series. She knows how to get kids cooking (and eating) whole foods.
But back to the recipe. It’s really easy and delicious. Unfortunately my daughter wasn’t willing to try it like she did the broccoli parmesan. But I’ll keep making it. If you make it let me know how it turns out.
Ingredients
1 pound green (or white) asparagus stalks, ends cut off
1-2 tablespoons extra-virgin olive oil
Zest of ½ lemon (zest is finely grated lemon peel – it’s best to grate with a microplane)
2 teaspoons freshly squeezed lemon juice
1/3 cup grated parmesan
¼ teaspoon kosher or sea salt
Preheat oven to 425°F. Line a baking sheet with foil or parchment paper. Arrange asparagus on baking sheet. Whisk olive oil, lemon zest, and lemon juice in small bowl and pour over asparagus. Toss asparagus stalks gently to coat. Spread asparagus in a single layer. Sprinkle parmesan and salt evenly over stalks. Roast until asparagus is tender, stirring occasionally, for about 15 minutes.
Preparation time: 30 minutes
Serves 2-4
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I am also a roasted veggie convert. Roasted brussels sprouts are amazing as well–sprinkled with a little Parmesan and panko. I even do this same type of thing with fennel, and it’s amazing!
I LOVE roasting veggies!! It’s my favorite way to cook them!
I love the addition of lemon zest! I would have never thought of that!
Have a great weekend Maryann
Thanks guys! Now I’m a roasted veggie convert too. It just happened a little late in life. Happy Friday!
We t’ried these last night…my husband and my 18 month old daughter loved them! Thanks for the great idea..keep em coming!