Roasting Veggies

This spring weather in Kansas has been hormonal, at best. It spiked to the high 90s for a few days, then dropped to the mid-30s, confusing both the cool and warm weather crops. On the bright side, this cool snap has made it more reasonable to fire up the oven. Thus, oven-roasted veggies.

We don't sell asparagus but I do have my little patch of 9 plants that provides just enough for our family. My new favorite way to prepare the asparagus is so, so simple.

1. Preheat the oven to 415 degrees Fahrenheit. 
2. Wash the asparagus, and cut off any woody ends. 
3. Place the asparagus whole into a 13x9 casserole dish or a baking sheet. 
4. Drizzle olive oil lightly over the asparagus.
5. Bake for 8 minutes. Flip the asparagus (so bottom side is on top).
6. Bake another 7 to 10 minutes, until asparagus is crisp-tender.

Last weekend, I started experimenting with carrots, since our carrot crop this year is just coming on. Since I was already baking some asparagus, I made up this recipe:

1. Preheat oven to 415 degrees Fahrenheit.
2. Wash carrots and cut off the stems and the end of the root.
3. Cut wide carrots length-wise, so the carrots are all of equal thickness.
4. Add 4-5 tablespoons butter into a 13x9 casserole dish, and preheat in the oven until butter is melted. 
5. Sprinkle 1 teaspoon ground ginger over butter. 
6. Add carrots to casserole dish, turning to coat.
7. Bake for 8 minutes. Flip the carrots.
8. Bake another 7-10 minutes, until carrots are crisp tender and starting to carmelize.

I bet I could do the same with all these radishes, but without the ginger. Any suggestions on what could spice up the roasted radishes?

Roasting Veggies