Roasted Asparagus

I love vegetables, and my favorite way to eat them is roasted.  This isn't really a "recipe" but just a way to cook vegetables, and not just asparagus.  Just substitute your favorite vegetable.  Brussel sprouts are yummy, or a mixture of your favorites--zucchini, yellow squash, mushrooms, sweet peppers, even broccoli (but I will warn you that the smell of roasted broccoli lingers forever in your house!)

Roasted Asparagus (or any other vegetable!)

Preheat oven to 400 degrees.  Wash and dry asparagus.  Bend each spear from the bottom until it breaks at its natural breaking point (to get rid of the rough bottom part).  Place in a baking dish in a single layer and drizzle with olive oil.  Toss asparagus spears to coat evenly with the oil. Sprinkle with sea salt (you can use pepper too if you want--I don't).  Place in preheated oven and cook about 15-20 minutes.  About halfway through, I gently toss the veggies so they brown more evenly.  I like to have a bit of brown on my asparagus, you can take it out sooner if you want it more crispy.  Brussel sprouts need to cook longer (about 35 minutes).

note:  I recently came across a recipe for roasted asparagus that is basically the same as this, but they also added about 1 Tbsp. basalmic vinegar with the olive oil.  I think I'll try that next time!