Mint and Veggies? Sounds weird, tastes delish.
I love roasting my broccoli– at a high temp, the edges get nice and crispy. I cut up the asparagus because it keeps it from getting soggy and retains that lovely crunch factor! There is a freshness and subtlety to the mint that really takes the flavor to another level of fabulous. This, from the girl who is not a big fan of vegetables. Time for bacon broccoli (and asparagus and mint) y’all!
Broccoli and Asparagus with Mint
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Ingredients
- 3 cups chopped broccoli
- 1 bunch of asparagus spears chopped in 1 inch pieces
- 2 Tb chopped mint
- 2 Tb olive oil
- Pinch of kosher salt
Instructions
- Preheat oven to 450
- Put broccoli and asparagus on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt.
- Roast for 15-20 minutes until edges of broccoli are crispy and asparagus is slightly seared.
- Toss chopped mint on top of roasted veggies and enjoy!
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