Slice the ends off your green beans and asparagus and halve your carrots (or mini-carrots).
Warning: halving carrots can lead to cutting your thumb.
Drizzle with olive oil and kosher salt.
Tuck in the oven for 10 minutes at 450.
Savor.
I've been a vegetarian for 14 years & thought if I create a blog, I'll cook more.
This blog's supposed to be "No Animals. Lots of Carbs" but that's clearly a cat!
ReplyDeleteOh well -- cats make much better pets than carbs.
Keep up the great blog -- and the great cooking!
Aww. You mean you don't think of our carbs as our pets, too? Little lone flatbread? Big Beauty brownie?
ReplyDeleteJamie, your carrots and asparagus look so scrumptious! Mmmm, I adore roasted veggies...
ReplyDeleteChief is SO adorable!! :-)
Thanks Astra! I think so, too:)
ReplyDelete