try this: oven roasted vegetables

This is such a quick, easy side dish with dinner. Just throw it in the oven with whatever you're already roasting in there. Its great with roast chicken.  It seems like it makes a ton, but my kids goggle it all up!

CSC_0140-1 Oven Roasted Vegetables

1 1/2 pounds fingerling potatoes, cut in half lengthwise
olive oil
kosher salt, fresh ground pepper
1 pound french string beans, trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces

Preheat oven to 400 degrees.
Put potatoes on a sheet pan and drizzle with olive oil, then season with salt and pepper. Toss with your hands.
Roast potatoes for 20-25 minutes, then remove from oven. Toss the string beans and asparagus with the potatoes and roast for another 15 minutes. Sprinkle with a bit of kosher salt (or some freshly grated Parmesan cheese if you're feeling decadent!)

adapted from Barefoot Contessa Back to Basics

About Melissa

Melissa is founder of Girlymama and co-founder of the mom fashion blog, All Things Chic. You can also find her designing blogs at Eliza Grace Design and on Twitter as Melissa Angert.

Comments

  1. 1

    I’m pretty much obsessed with oven roasted veggies with lots of kosher salt during this pregnancy. Have you tried Barefoot Contessa’s roasted brussel sprouts. Even A will eat them…

  2. 2
    EveryChapter says:

    Yum! And of course parmesan…