While the potatoes are roasting, toss asparagus in a large bowl with a little olive oil, garlic, lemon zest and salt/pepper and let those flavors marinate until ready to bake. Spread them out in an even layer on a large baking sheet (line it with aluminum foil or parchment paper for easy clean-up!) and roast for about 20 to 25 minutes, until potatoes start to brown. Toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper. Since potatoes take the longest to cook, you’ll want to throw those in the oven first.
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