Roasted Potatoes And Asparagus With Parmesan Food

ROSEMARY ROASTED POTATOES AND ASPARAGUS

Steps:

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450 degrees. Trim tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
• Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

ROASTED BABY POTATOES, MUSHROOMS, ONIONS, AND ASPARAGUS TOPPED WITH PARMESAN CHEESE

Steps:

• Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
• Heat a saucepan of water over high heat until boiling. Add the baby potatoes and cook for 7 minutes, or until slightly fork-tender. Remove from the heat and drain water.
• Combine the baby potatoes, onion, and mushrooms together with olive oil, sea salt, freshly cracked pepper, and garlic powder to taste. Toss to coat evenly.
• Place into the oven and roast for 20 minutes. Remove from the oven and add the asparagus spears then place back into the oven to roast for another 10 minutes, or until all the veggies are tender and the asparagus is crisp-tender.
• Remove from the oven and sprinkle with Parmesan cheese, to taste. Serve immediately. Enjoy.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450 degrees F.
• Trim and/or peel tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil.
• Season with salt and pepper.
• Arrange asparagus in an even layer on the baking sheet.
• Sprinkle with Parmesan cheese.
• Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
• Serve immediately.

THE BEST OVEN ROASTED GARLIC PARMESAN ASPARAGUS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Trim asparagus to remove tough, woody ends - discard ends.
• On a baking sheet (line with aluminum foil or parchment paper for easy cleanup), lay down asparagus.
• Drizzle asparagus with olive oil and lemon juice, mix around with hands to coat evenly.
• Pour cheese and garlic powder over asparagus, mix with hands to evenly mix and coat asparagus.
• Generously season with salt and pepper.
• Bake at 375 for 15 minutes - checking at around 10 minutes to see if tips have started to brown slightly and asparagus has softened a bit.
• Cook until asparagus is soft and has crunchy browned bits, about 15 minutes total (this is very dependent on your oven and the thickness of the asparagus stalks - watch it to be sure it doesn't overcook.)
• When asparagus is done, serve immediately.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

ROASTED POTATOES AND ASPARAGUS

Steps:

• Pre heat your oven to 425 degrees.
• In a large bowl, toss the potatoes with 1 Tbsp of olive oil until well coated. Add in the rosemary, salt, 1 1/2 tsp of the garlic, thyme and paprika and toss to coat.
• Place onto a large baking sheet, cut-side down, and cover with tinfoil. Bake for 15 minutes.
• While the potatoes cook, toss the asparagus with 2 tsp of olive oil and the rest of the garlic.
• Once 15 minutes is up, spread the asparagus onto the pan. Additionally, drizzle the potatoes with the remaining oil and toss with a fork to coat.
• Cover the pan and bake another 10 minutes. Then, uncover the pan and bake for 10-15 minutes, until the potatoes are soft and golden brown.
• Sprinkle with fresh parsley and DEVOUR!

ROASTED PARMESAN POTATO WEDGES

Steps:

• Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.

ROASTED POTATOES AND ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450°F with rack in upper third.
• Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

SIMPLE ROASTED ASPARAGUS WITH BALSAMIC AND PARMESAN

Steps:

• Heat your oven to 425ºF, convection roast if you have it.
• To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
• Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char.
• Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler - this is my favorite - shave parmesan over top to taste.
• Finish the dish by drizzling the syrupy balsamic over top.

ROASTED POTATOES (WITH PARMESAN, GARLIC, AND HERBS)

Steps:

• Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
• In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
• Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
• Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
• Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND PARMESAN CROUTONS

Steps:

• Preheat oven to 400 degrees F.
• Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
• While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.

BAKED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
• Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
• Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
• While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
• Sprinkle toasted panko all over baked asparagus. Serve immediately.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• Rinse the asparagus and pat completely dry.
• Line up the asparagus and trim an inch off the bottom to remove the tough/thick part.
• Place on a baking sheet (preferably dark), and drizzle lightly with olive oil. Arrange in a single layer and leave space around each so that they can roast and not steam.
• Bake for 10-15 minutes. (Closer to 10 for a dark baking sheet or 15 for a light one.) Thicker asparagus will take a little longer as well. You want the outside to roast but the asparagus to remain firm without becoming too flimsy.
• Remove and season with salt and pepper. (Lemon pepper seasoning is also a great choice!) Serve with lemon wedges and/or Parmesan cheese if desired.

ROASTED FINGERLING POTATOES WITH ASPARAGUS & GREEN BEANS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 400°F. Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4 to 5 minutes or until the veggies are tender but still a bit crisp. Enjoy.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.