As I confessed Monday, I am a lazy cook. I remind you of this as a way to explain how dinner went down last night.
I got home from work and was giddy. Giddy I tell you! Why? Grocery delivery night! I opened the refrigerator to move things around to make room for the fresh food. Um. Oops. I forgot the asparagus and broccoli I purchased last week! Desperate times call for desperate measures.
Zesty Asparagus & Broccoli
Keywords: vegan
Ingredients
- 1 bunch asparagus
- 1 head broccoli
- Olive oil
- 4 cloves of garlic (yes, 4!), minced
- Fresh ginger, grated
- Pinch of iodized sea salt
- Fresh ground pepper
Instructions
Preheat the oven to 375F.
Snap the woody ends off the asparagus and cut the broccoli florets from the stem. (Save the asparagus ends and broccoli stem for vegetable stock!)
Rinse and drain the veggies and place in a large mixing bowl. Drizzle olive oil (truthfully, I barely used 1 teaspoon) over the vegetables and toss with minced garlic and grated ginger. Add a pinch of salt (seriously, a pinch is all you need) and fresh ground pepper.
Wrap up the mix in foil and bake for 25 minutes.
Oh. Baby. The ginger-garlic combo = ZEST! My omnivore husband devoured a plate full of veggies!
Me? Well, I did say I was a lazy cook. My grocery delivery arrived while the veggies were baking and one of the new items I ordered was a prepared meal: THAI CASHEW & TEMPEH CURRY.
Let’s just say my zesty veggies and prepared meal were a match made in heaven.
While I was snapping the asparagus and placing the woody stems in my gallon freezer bag I wondered if I bought asparagus because I wanted to eat it….or because I wanted the scraps for a veggie stock. Hard to say. But I ate the zesty asparagus and I have scraps for stock. Win!
14 thoughts on “Zesty Asparagus & Broccoli”
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That zest asparagas and broccoli sounds divine. I really like the addition of the ginger and just baked. I am going to try that.
Sounds delicious! I’ve seen a few bloggers who make an “eat me” box for their fridge to remind themselves of what to use up first.
I’ve never thought to use ginger on my roasted veggies – great idea!
Also, you inspired me and this weekend I made my own veggie broth for the first time. Thank you!!!
Now that sounds like my idea of cooking!
Looks like a balanced meal–nutrition-wise and cooking-wise. A great reminder that we need to give ourselves a break sometimes.
Your weekend bulk cooking is so impressive–you totally deserve a break on a weekday evening!
It is 9:10 a.m. and I am drooling over this dinner. Wow. Can’t wait to see what you make from the stock! <3
Yum, the asparagus and broccoli sound just perfect! I can relate on the lazy cook thing, especially on this busy week!
Hi JL,
I’ve never roasted either of these veggies, but I do enjoy eating them. I know this is quite tasty, indeed. I’ll have to try this.
Take care,
Evelyn
P.S. I tagged you in this post. http://evelynparham.com/2012/02/10/11-things-evelyn-tag/ Have a great day!
Aw, thanks, Evelyn!
Yay for stock scraps! I like this idea, I was gifted some tin foil (don’t usually use it) so I might have to try it. What is the flavor like compared to another method?
I think the difference here isn’t flavor, it’s texture. It’s steamed but with some serious crunch (which is how I like my veggies)
Sounds wonderful… love it.
I also love Fresh Direct-there vegies are top quality.However,despite my continual requests,they don’t stock any Earth Balance products.It’s really one of the few things I still go out to shop for-any ideas on how to put some pressure on them to stock it ?
I’ve noticed that, too! I have to go to my local health food store for EB. I’ll tweet them right now to see how we can make requests.