Throw aside any aversion you've had to green veggies in the past, this recipe is about to change that. Charred, crisp and sweet, roasted veggies, especially greens, are insanely delicious to eat. Add some mince garlic to roast overtop, and I promise your tastebuds will rejoice.
These roasted garlicky greens are the perfect speedy side dish to whip up to have with lunch or dinner, and are delicious paired with panfried fish, grilled chicken or tofu skewers. When it comes to veggies, the more greens we can include in our diet, the merrier - the asparagus I've used here are an excellent source of folate and fibre (for a healthy, happy gut), while the broccolini is a great source of antioxidants vitamin A and C, both important in immunity and skin health, as well as a plethora of other nutrients that help keep us healthy.
For roasting veggie perfection:
- Always ensure your oven is hot, hot hot. You want the tips of your veggies to slightly charr, but the insides be perfectly tender - a high temperature will help do this.
- Oil 'em up - before roasting, lightly toss your veggies in a thin coating of oil until they have a glistening glossy coating. This will not only assist the cooking process, but also amp up the flavour - your future self will thank you for this.
- Don't forget to season. Never forget to season. Give your tray a few good turns of the salt and pepper shaker.
- Space out the veggies. Crowding a tray can lead to steaming, rather then roasting. Give each piece a little breathing room on its tray. If you need to, just spilt the veggies across two trays.
For this recipe I have used seasonal asparagus and broccolini, but it's a pretty flexible recipe, you could sub in brussel sprouts or broccoli if you'd rather - just ensure each piece if evenly sized before roasting so they cook at the same time. The bottom part of an asparagus stalk can get a little woody/fibrous with age, so it's best to trim. Where the stalk starts to fade to white, simply slice off with a knife and discard - boom, you're good to go.
Roasted Garlicky Greens
400g thick-stemmed asparagus
250g broccolini (similiar to broccoli, but with long thin stalks)
2 tbsp olive oil
3-4 cloves of garlic, depending on size
Salt and pepper
A handful of silvered almonds
1. Preheat oven to 220 degrees celcius. Line an oven tray with baking paper.
2. Trim woody ends of asparagus. Trim broccolini, removing any excess leaves off stalks. Add to large mixing bowl with olive oil, and toss using hands until each piece is evenly coated.
3. Arrange on baking tray, allowing a little room between each veggie (this helps avoid the veggies steaming). You can spread across a second tray if needed. Give a few generously turns of the salt and pepper shaker over the veggies, and then crush garlic overtop evenly using a garlic crusher.
4. Place tray in oven and let roast for 8-10 minutes, or until the veggies are starting to lightly char.
5. Remove from oven. Add to a serving plate, grate over top the the zest of half a lemon and sprinkle silvered almonds. Squeeze lemon juice over top, and a few more turns of the salt and pepper shaker.