Think about it — your oven has done a lot for you this season. It’s seen pies and casseroles, pot roasts and big birds. It’s gotten you through holidays and frosty nights. Let’s not even mention all the cookies and cakes. But soon enough, you’ll be trading your boots for shorts and your oven for the grill. It’s just how the cycle goes.
This week, as you get your hands on some of that fresh spring produce, keep that faithful oven of yours in mind. It roasts veggie after veggie to sheer perfection, making certain your sides are simply sensational.
When asparagus meets the oven, it doesn’t need much else. Food Network Magazine’s pristine Roasted Asparagus calls upon nothing more than toasted pine nuts and lemon to accentuate its earthy flavors. Ina Garten’s Parmesan Roasted Asparagus, on the other hand, is luxurious and the perfect mate to a sumptuous steak.
Though Roasted Carrots may scream fall, this recipe by Food Network Magazine uses lemon, red onion, cilantro and spices to inject a seasonal flair. Add a dose of green for Roasted Carrots and Peas, ensuring that the vibrancy of the season shines through. Here’s a good tip: It’s a good idea to parboil hard veggies like carrots so the finished product comes down without a crunch.
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