Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 137kcal
Ingredients
8-10asparagus spearstrimmed into 2-3" pieces, about 1 cup worth
1medium Italian zucchinicut into bite-size pieces, about 2 cups worth
1medium yellow or crookneck squashcut into bite-size pieces, about 2 cups
1broccoli crowncut into small florets, about 2 cups
2tablespoonsolive oil
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.