Spring is so close I can almost taste it! No wait, I can definitely taste it, especially with these delicious roasted asparagus. These are one of those veggies that don’t need a lot of additional ingredients to bring out their divine flavour. Garlic, sea salt, black pepper and coconut oil are all you need to add to these roasted asparagus. This is to date, one of my favourite side dishes. I make them all the time and they go perfectly well with basically everything. I like to roast them in the oven until they are just roasted, still crunchy, and completely infused with the other ingredients in the mix. You are not going to regret this. I get so many questions about becoming a vegetarian and transition recipes, and I think this perfectly fits the bill. Personally, I try to eat mainly plant-based, and this is one of these vegetarian recipes that can please absolutely anyone. I was eating these straight out of the oven, piping hot of course, breaking them in half and devouring them. Talk about addictive! The garlic slices are perfect instead of minced garlic because not only will they not burn, everyone can get a nice sliver of garlic with their serving. So, here’s a step-by-step guide for making roasted asparagus in your oven: Get your beautiful asparagus. Break off the very ends of the asparagus. These roots are very tough and not very tasty. Place your asparagus on a baking sheet, I line mine with a silicone baking mat. Pour your coconut oil over the asparagus, crack some salt and pepper over it, and then rub it all in together. Really get in there, from roots to tip! Then, add the sliced garlic on top. Place in an oven that has been preheated to 425 degrees F. Now I roasted mine for about 8-10 minutes, but you can go up to 15 minutes depending on how you like your asparagus. Mine were roasted, but still crunchy. The garlic was incredibly fragrant and the flavour was throughout the asparagus. Let’s get into those kitchens and roast some of these babies up! Maple Roasted Brussels Sprouts, Onions and Apples
