Yesterday I was so excited to see asparagus in Trader Joe’s! When I was ready to start dinner I pulled out the bright and shiny spears – but then also noticed Brussels sprouts that had been sitting in my fridge for a couple of days. Feeling badly for the lowly (but delicious!) sprouts I whipped up a recipe to use them both! Winter and spring in one dish. I love roasting veggies as you all know – so with the spouts and asparagus together I needed to make both vegetables cook in more or less the same amount of time. So I cut the sprouts into quarters rather than halves and cut the asparagus as usual. You could leave them un-cut if you like – but to fit it all in one pan I cut it up into pieces.
Then I tossed all the veggies with olive oil and salt and pepper on a foil lined baking sheet and spread out. I put it in the oven at 350 for 15 minutes. And look what emerges :: beautiful roasted greens that hopefully most of the family eats!