1 bunch of Asparagus
3 cups Mushrooms - sliced
1 cup of Cherry Tomatoes
3 cloves of Garlic - rough chopped
2 tbsp of Olive Oil
1 tsp Salt
1 tsp Black Pepper
1/2 tbsp fresh Rosemary or 1/2 tsp dried Rosemary
3 tbsp Parmesan Shavings
Sub any veggies you prefer or have on hand such as bell peppers, zucchini, Brussels sprouts or leeks.
This is what you do:
Preheat oven to 425 degrees. Wash and trim the bottom of the asparagus off and cut into thirds. Slice or quarter the mushrooms and rough chop the garlic and rosemary. Combine in a bowl with the tomatoes, 2 tbsp olive oil, 1 tsp each of Salt and Pepper and mix well. Line a baking sheet with foil and spray with cooking spray. Lay the veggies out in a flat layer and roast for about 20 minutes. Remove from oven and shave a Parmesan cheese block with a vegetable peeper to get thin strips over the veggies. Serve and Enjoy!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 4 as a side dish
First thing is to preheat oven to 425 degrees and trim the asparagus. Then cut each spear into thirds.
Roughly chop the garlic and rosemary. You want big chunks of garlic so they roast up nice and sweet and don't burn.
Add all the veggies in a bowl with the garlic and rosemary and the 2 tbsp olive oil and 1 tsp each of salt and pepper. Mix well and pour onto a foil lined baking sheet that has been sprayed with cooking oil.
Roast for about 20 minutes and remove from oven. Shave the Parmesan cheese right over the roasted veggies.
All roasted and caramelized.
Everything is better with some cheese.
Serve in a bowl and for good measure, shave some more cheese. If you do not have a block of Parmesan, regular grated Parmesan will work just fine too. I like to use the shaved cheese when I am trying to class it up a bit.