roast 'em

This is a GREAT recipe for ROASTED Asparagus (or you can modify it to other vegetables).

1 1/2 lb. fresh asparagus, trimmed
2 t. (approx.) Garlic & Herb Seasoning (Mrs. Dash)** or Italian seasoning or combo of thyme, oregano, rosemary or onion & garlic powder - find which combination suits your family best!
2 T. olive oil
salt & pepper
Parmesan cheese

1. Preheat oven to 450*. Heat a rimmed baking pan (I use a jelly roll pan) in the oven for 5 minutes.
2. Meanwhile, in a large bowl toss asparagus with herbs, oil, salt & pepper.
3. Spread asparagus on the heated pan, spreading it in a single layer. Return to oven. Roast uncovered until spears are tender when pierced with the tip of a knife, about 10-12 minutes. Stir once while baking. Halfway through baking time, sprinkle with Parmesan cheese.
4. Remove from oven and transfer to serving plate using tongs.

Yield: 4-6 servings

Other VEGETABLES?
Use:
1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained; roast 8-10 minutes
1 1/2 lbs. sweet potatoes, thinly sliced; roast 16-18 minutes
1 1/2. lbs. fingerling potatoes, or new potatoes cut in half lengthwise; roast 25-30 minutes
1 lb. carrots, peeled and cut in 1" pieces; roast 35-40 minutes.

**All roasting times are at 450*. For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.