Wednesday, June 19, 2013

Britt Can't Quit

Britt can't quit: roasting veggies.


Broccoli, cauliflower, brussels sprouts.
I love them all,
but the asparagus was especially delicious.

Set oven to 425.
Chop asparagus in thirds.
Toss in olive oil.
Put on baking sheet.
Sprinkle with kosher salt.
Cook for 30 minutes.

It's that simple
and oh so good.

*The name started out as a joke between Luis and I, but then BAM. Genius. 
This will be a weekly spot for me to talk about whatever I'm currently
obsessing over.*

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