Spring Fling with Veggies

I hope you have joined the foodie world in their love affair with roasting veggies.  Roasting vegetables at high heat bathed in oil does amazing things to about any veggie you can name.  Here’s the method and pictures to entice you.These asparagus are ready to dance.  (Prepare the dance floor–that would be your oven, by preheating to 450 degrees.)

Rinse and lay flat on a baking sheet.  Drizzle with oil, tossing the spears to coat.

You may snap the ends off as part of your prep but I didn’t bother.  We just discarded the hard ends when we ate them.  Place in oven and roast until tender, about 15 minutes.  They taste like flavorful french fries!

And who in the northwest can resist “sweet potato fries”???  We have a local burger chain that prides itself on seasonal offerings, “sweet potato fries” being one of the favorites of the fall :).

Scrub sweet potatoes and slice into beautiful “fries”.  You can use vegetable spray if you want a lower fat affair.

I can’t resist adding this beauty to the post…….red pepper.  Same drill–wash, cut, lay on pan…..

Happy romance with vegetables this spring!


This post is part of Tempt My Tummy Tuesday

1 Comment

Filed under Eating well, Gluten Free, Grain Free, Side Dishes

One response to “Spring Fling with Veggies

  1. I am so with you on roasting veggies. They do take on an incredible almost fried flavor. YUM

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