Sunday, March 16, 2014

Roasted Veggies and Pistachios

Whenever I roast vegetables, I always try to get them so they're soft on the outside, but still kind of crunchy on the inside. Still working on that. So to add another crunch, I decided to add in pistachios the next time I roasted vegetables. Turned out delicious!

  • One bunch of asparagus, cleaned and cut up into 2 inch strips
  • 2 sweet potatoes, peeled and chopped into 1 inch cubes
  • Bundle of Brussels sprouts, with the ends chopped off and top layer peeled off
  • 3 tbsp. olive oil
  • Salt
  • 1/2 c. pistachios, no shell
  1. Heat oven to 400 degrees
  2. Put all vegetables in a bowl, pour over olive oil and salt, and mix with hands
  3. Add to baking sheet and add pistachios
  4. Roast for about 25 minutes, stirring halfway through


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