My husband Jeff wasn’t always such a huge fan of vegetables and at times I realize that he still isn’t. I pretty much like every vegetable prepared anyway whereas he is a bit more specific. I am not sure if this is a “man thing” but he does not like veggies sautéed or steamed although he loves them roasted. Roasting vegetables brings out their heartiness and I think that is why they resonate so well with my dear hubbie.
These dishes are fabulous with sautéed fish fillets or a roasted pork tenderloin but they are also tasty and substantial enough to accompany a lean steak or burger. Try them out this Memorial Day Weekend at your barbeque. Since both these recipes are roasted for the same amount of time at the same temperature they are great to make together. Plus the flavors really compliment each other, the Asian-Style Asparagus is sweet and the Roasted Broccoli is savory.

Asian-Style Asparagus

Ingredients

• Cooking spray
• 1 bundle of asparagus, trimmed
• 1 garlic clove, minced
• 1 tsp ginger, peeled and grated
• 1 tbsp white balsamic vinegar
• 1 tbsp honey
• 1 tbsp low-sodium soy sauce
• ½ tsp salt
• ½ tsp black pepper

Directions

Preheat oven to 400 degrees and coat a square roasting pan with cooking spray. In a large bowl combine asparagus, minced garlic, grated ginger, white balsamic vinegar, honey, soy sauce, salt and black pepper. Toss to coat and transfer to roasting pan. Roast asparagus for 15 to 20 minutes stirring once until tender.

Roasted Broccoli

Ingredients

• Cooking spray
• 1 head of broccoli, cut into long spears
• 1 garlic clove, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 tbsp olive oil

Directions

Preheat oven to 400 degrees and coat a baking sheet with cooking spray. In a large bowl combine broccoli spears with minced garlic, salt, black pepper, paprika and olive oil. Toss to coat and transfer to baking sheet. Roast broccoli for 15 to 20 minutes stirring once until tender.