Tag Archives: roasted asparagus

Recipe Idea: Prepping Roasted Veggies for Later

roasted veggies yum

Great way to spread out the goodness of great tasting veggies.

I know it’s July, but here in Los Angeles we have finally gotten what we lovingly call ‘June Gloom’.  It stays overcast all day and isn’t quite as hot as it’s going to get for summer.  That’s not to say it’s actually cool out but, because it’s ‘gloomy’ outside you sort of think that it is.  It was the perfect time to hit the market and prep some roasted vegetables for the week.

When you slowly roast fresh veggies (any combination that you love) with some aromatics you have the basis for any meal of the day.   I always make enough for a couple of days – that way I can use them for breakfast with my eggs, lunch over some baby spinach or as the perfect side for my favorite crispy skin salmon.  I have a few rules that hold true no matter which vegetables you choose.

Always buy organic when possible. But not everything ‘has’ to be organic so check the ever-changing list of the Dirty Dozen to see which ones must be organic and the Clean 15 to see which contain the least amount of pesticides.  You can always depend that a thick-skinned vegetable, like butternut squash, is fine if it’s not organic.

Start roasting with the vegetables that will take the longest to cook.  That way as you’re adding more vegetables to your roasting pan everything will end up cooked the right amount of time.  For this group of vegetables- baby potatoes, summer squash, zucchini, onions, garlic, asparagus, mushrooms- the potatoes will need to cook the longest.  Cut the vegetables so that they are basically the same size.

I’m a sucker for potatoes (in any form) so if you’re like me you will want some roasted potatoes in the mix.  I used the baby multi-colored (just because they look good) ones.  Whatever potato you decide to use- boil them in fairly salty water till just barely fork tender, drain and let cool slightly.  Smash them which will allow for more crispy edges and place on a sheet tray.  Drizzle with good extra virgin Olive Oil, sprinkle with kosher salt, some fresh ground pepper and any herbs you want to start with (I used some Italian Rosemary that I brought home from Sicily on my last trip).  Toss them so all sides of the potatoes are coated and start roasting at 450°.  Check the potatoes after about 15 minutes for crispiness.

In this group the onions and fresh garlic (smashed as well) went into the pan next. Add a drizzle of EVOO (extra virgin olive oil) and more kosher salt and pepper with each new add of vegetables.  I know it sounds like a lot of salt but you will need it for flavor.  Remember to use only kosher salt as regular salt is way too salty.

Toss the mixture together every time you add new vegetables and then spread evenly across the sheet pan to evenly roast.  Next, I added the asparagus (you can see I peeled the stems – check out my blog on asparagus for tips on the prep).

The zucchini and summer squash next and then finally the mushrooms.  Check every 7-8 minutes after you add a new group of vegetable to make sure you don’t overcook.

Be sure to taste with each new addition so you can adjust seasoning.  If you think you have enough oil in the mix – stop adding it.

Let the mixture cool and place in a sealed container in your refrigerator.  It will last 2-3 days unless you eat it all sooner!  I’m going to take some of these roasted vegetables tomorrow morning, reheat them in a skillet, add some chopped tomato, crack an egg in the middle and cover to cook the egg.

Breakfast!!!  I can’t wait.

Get ready for a spring time treat—Roasted Asparagus

It’s a quick home recipe for roasted asparagus that’s perfect for any meal.

I love the taste of fresh asparagus. And, the best way I know how to prepare them is roasting them with this very simple recipe.

The first tip: read my earlier post and video on selecting, prepping and storing asparagus. Yes, there’s a little trick to it, but only very little. The big reveal is that we peel the skin of the lower stalk of the asparagus spears. This way you get to enjoy more of the asparagus instead of snapping the ends off and tossing them away. Less waste, and more roasted veggie to enjoy.

Roasted vegetables are the simplest and tastiest way to make a perfect side dish for any meal. The best vegetables to roast are the ones that are in season and for me, when it’s Spring, that means asparagus.

Second tip for prepping any roasted veggie: keep your aromatics and spices simple. Do this, and you’ll see the flavor of the vegetable become the star of the dish.

In the previous blog post I mentioned the thickness of asparagus stalks. For some dishes, the thinner asparagus is preferred (like stir-fry and salads). But when we’re roasting, we want the larger or thicker spears.  They hold up better to roasting and we get more actual vegetable to enjoy.

Now for the recipe:

  • Prep the asparagus per my earlier post and video.
  • Preheat your oven to 450°F.
  • Lay your asparagus out in a single layer in a shallow baking dish.
  • Drizzle extra virgin olive oil over your asparagus. I love the oil from Corzano e Paterno that I brought home from my last trip to Italy. Turn them over to coat on all sides. A kitchen secret—use the best set of cooking tools you have in your kitchen: your hands!
  • Sprinkle coarse sea salt and fresh ground black pepper over the asparagus. You can use flavored sea salt if you want the added flavor profile in your finished dish. In my video, I used smoked sea salt from Jacobsen Salt and fresh ground pepper from Cole and Mason.
  • Place the baking dish uncovered into the oven and let it cook. Start checking at about 12 minutes, occasionally turning until lightly browned and just tender. Actual cooking time depends on the thickness of the stalks.
  • Finish roasting and transfer to a serving platter. Lightly drizzle good aged balsamic vinegar (I use Acetaia Villa Bianca from another trip to Italy) over the hot asparagus and top with some shaved Parmesan Reggiano cheese to finish.

Watch my latest video to watch me make this dish. And here’s to enjoying the fruits of spring!