Asparagus! Must be spring :) and I like roast asparagus but have never made it, I will try that recipe.

Sorry about the vagueness. I had about a pound of thin asparagus. Tablespoon of olive oil, S&P, 1 or 2 cloves of garlic, minced, 2 Tbs. Parmesan. The garlic and Parm didn’t burn or get bitter, just added a nutty richness. A couple of Tbs. of lemon juice.

Big fan of oven roasted asparagus here too! That and cauliflower are my favorites to roast.

Cauliflower is wonderful roasted.

I love roasted asparagus-that’s how I usually cook it. I usually toss with olive oil and balsamic vinegar, and sprinkle with kosher salt and pepper. I prefer the fatter spears -the thin ones cook too quickly for me and aren’t as tender. We just had asparagus last night. Yum!

I roast broccoli too. I toss broccoli crowns with olive oil, bread crumbs and Parmesan, then roast on a cookie sheet. My daughter loves it that way. Her teacher told her he prepared it that way so we tried it and loved it. No one eats cauliflower (except me) or I’d toss that in as well.

I also like roasted asparagus (tho I like it grilled even better)...I think I’ve roasted almost every veggie now, and it’s my favorite way to cook — and eat — them. I’ve done broccoli the most, also cauliflower, zucchini and peppers and onions, green beans, carrots, Brussels sprouts... one of my favorites is Brussels sprouts and small red potatoes (cut in half) roasted together. Yum.

I like roasted vegetables, too. I tend to overcook the thin spears so I try to find the thicker ones if I'm roasting them.

That’s two votes for fatter sprears. Must be something to it, so I’ll give them a try.

I like it all although I usually roast at a higher temp, 500, to get browning, and add the garlic and parm at the end and sprinkle with french gray sea salt.

If you haven't tried roasted beets you should! They are the BEST, the flavor is so YUM. I love beets any way you cook them, but roasted is by far the best. For some reason I've never roasted cauliflower or asparagus... but I'm going to now.

Bumble, the recipes I looked at had varying temps, from 350 to 450. I opted for 400 because it's a little more predictable and I was worried about the garlic and parmesan burning or getting too brown, esp. the garlic. I was pleasantly surprised how nicely they held up.

We love roasted veggies!!

99 cents a pound here at Winco yesterday. We bought 3 lbs.

I use almost your exact recipe on the grill.

Delicious!

I just use olive oil and salt. Love most roasted veggies except broccoli and cauliflower. Prefer those steamed.

One of my favorite things in the spring is to roast some asparagus with olive oil, salt and pepper. In the last few minutes add some grated parmesan and then top with a fried egg. A wonderful breakfast. I am probably about 4-6 weeks out from them popping up in the garden. Asparagus are one dish where you can definitely taste the difference in flavor from just picked to what is in the grocery store. We pig out on them for a period of time and then have to wait until the next season but it is definitely worth it.

99 cents/pound! That's great. I paid 3x that at Whole Foods.

Cindy, I love cauliflower just about any way. Raw cauliflower was my gateway drug to loving veggies. I can eat them like candy when they're roasted.

I love roasted asparagus! Actually, any vegetables roasted. Not waterlogged and full of flavor!

I love roasted asparagus (and I'm afraid to admit, tempura asparagus). I also roast brussels (with bacon!), cauli and root vegetables in the fall. Sometimes I use gruyere or machego on top, when I'm not being too healthy. I use a pan that excels at transferring high heat (SS lined copper roaster or enameled cast iron gratins) and the convection roast setting on my oven at 375 to 400.

Mmmm, roasted brussels sprouts. I like to toss in some sliced shallots for the roasting. Anything from the onion family roasted is my idea of heaven.

Asparagus, beets, cauliflower - all faves here too, along w/ fresh pole beans. I like nothing more than extra virgin olive oil and salt/pepper on all except the cauliflower, which I toss w/ olive oil mixed w/ curry powder and salt first.

Cauliflower is, I think, the only crucifer I like roasted, though. Others all get too 'cabbage-y' for my taste.

haha, I love "cabbage-y," esp. when it's cabbage. I've decided that cabbage is my favorite veggie: raw, steamed, sautéed, roasted, sauerkraut, kimchi, etc., etc.

Linelle, Have you tried sprinkling caraway seeds on cabbage wedges and then roasting. Mmmmm!

Local, no I have not. Caraway seeds aren't in my standard repertoire, but why not? I should expand my flavor profiles. I have a nice recipe for savoy cabbage gratin. Veggies rule, esp. cruciferous!

We roast most of our vegetables by tossing with a bit of olive oil and sea salt and then adding fresh herbs.

I bought a bunch for 98 cents a pound from WinCo today too. I've never seen it so cheap.

Linelle, the fat spears are sweeter and more flavorful.

Just put mine in the oven. I didn't add the parm b/c I'm serving it with poke bowls and am worried it would clash wiht the Asian flavours.

the fat spears are sweeter and more flavorful.

Well, color me enlightened! I always thought the skinny ones were the way to go, but you guys have set me straight. I actually told another women in WF to get the skinny ones. She said, oh really? She always bought the fat spears. Ooops.

You have to snap more off the ends which will hurt when you're paying three bucks a pound.

Yeah, well, ends must be snapped off. My neighborhood independent supermarket with the best produce at the best prices got sold to Safeway last year and I hate going in there now. If I have to pay more at WF for a better shopping experience, so be it. At least I'm not feeding a family of 3 or more.

We just had thin sliced zucchini sprayed w/ EVOO and garlic salt. Finished with a squeeze of lemon and a few shavings of parm. We had broccoli almost the same way last night. We roast root veggies all the time too. I love roasted, it really brings out the flavors and ups the nutrients because you eat more veggies when the water is cooked out.

Only thing that worries me is the line between well roasted and burnt ... for health reasons.

To the poster who mentioned asparagus parm w fried egg, that is a fave brunch in our house!

I like the idea of tossing my cauliflower in curry! Must try. We had chicken samosas for dinner tonight (the baked Weight Watchers kind) and I was trying to think of something new to make w curry because the whole family likes it.

Linelle, Since you love cabbage, I thought I would share my favorite cabbage recipe (which you may already know). Marcella Hazan's Smothered Cabbage Venetian Style:

https://www.injennieskitchen.com/2012/12/marcella-hazans-smothered-cabbage-recipe/

Oooh thank you, Rita. That sounds so good. Cabbage has such a yummy sweetness.

I’m so happy to see other veggie lovers. I think veggies provide the backbone of flavor to most savory dishes.

I love cabbage too - just not roasted broccoli or Brussels sprouts. Those I prefer sauteed/steamed in butter.

How do you all roast cabbage? I recently saw a recipe for cabbage 'steaks' I thought looked neat... something like this -

https://www.everydaymaven.com/garlic-rubbed-roasted-cabbage-steaks/

smhinnb, yes, something like that. When I roast cabbage steaks, I start eating them right in the baking sheet. Sometimes I'll think...I've just eaten an entire cabbage!

I like to pan brown asparagus too, for small amounts, easier to wash a pan than the baking sheet. Tastes the same. I might also cook a chicken breast and heat some rice in the same pan. I keep bags of frozen brown rice cooked in homemade organic chicken stock.

I like grape tomatoes added to asparagus too and not at the same time, dried cranberries. I eat a lot of asparagus.

But y'all can keep the cabbage and cauliflower!

If you're in a decadent mood, make a quick blender hollandaise as the asparagus roasts.

https://www.foodnetwork.com/recipes/ina-garten/eggs-benedict-and-easy-hollandaise-sauce-3772150

Lilac, mmmmm. When I was a kid we used to dip artichoke leaves in hollandaise.

Mtn, cauliflower is awesome with curry.