One of the most delicious ways I know to make vegetables for dinner is simply to roast them. The beauty of this recipe is that you can choose which vegetables you prefer, prepare them, toss and place in the oven while you prepare the main dish.
Oven Roasted Vegetables
(a variation of Barefoot Contessa’s recipe)
*1 bunch of asparagus
*1 pound fingerling potatoes
*French string beans
*Good olive oil
*Kosher salt and freshly ground black pepper
1. Prepare the vegetables: slice the fingerling potatoes in half lengthwise, snap the asparagus at their natural breaking point, keeping the top two thirds, trim the string beans.
2. Place in a roasting pan, drizzle with about 2-3 tablespoons of olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands to coat the vegetables.
3. Place in oven at 425 degrees for 35-40 minutes, tossing once during this time.
4. Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.
Key Things To Keep In Mind:
*You can use any vegetables you desire (fennel bulbs, Brussels sprouts, etc)
*I place a layer of tin foil in my roasting pan to allow for easy clean up.
*The roasted fingerling potatoes make the perfect steak fries.
*Pairs beautifully with fish, chicken or steak.