I did the thing I’ve been trying NOT to do this summer.
I heated up the oven.
I’ve avoided it pretty well lately but I just couldn’t resist cranking it up to 400 for the bundle of asparagus in my fridge. We don’t have a grill and I didn’t feel like digging around the basement for my George Foreman so I turned to the oven. And I figured, if I’m going to heat up the oven then I should make it worth my while. I should roast up as much as I can. And that’s what I did.Print
- 1 15oz can of chickpeas
- 3 medium sized red potatoes
- 1 pound of asparagus
- 3 tbsp olive oil
- 3 tbsp fresh dill, chopped
- 1 lemon
- Sea salt & pepper
- Preheat the oven to 400.
- Rinse and drain the chickpeas.
- Toss with 1 tablespoon of the olive oil and spread onto a baking sheet.
- Wash and chop the red potatoes into 1″ quarter slices. (So I cut mine into quarters and then chopped into 1 inch pieces.)
- Toss those in 1 tbsp of olive oil and spread onto a baking sheet. Make sure they’re in a single layer.
- Put the chickpeas and potatoes in the oven once it’s preheated. (They need more time to cook than the asparagus.)
- Wash the asparagus and snap off the ends.
- Then you can toss them in the last tablespoon of olive oil OR you can use a spray olive oil if you have one. It’s a little easier to coat it that way.
- Again, spread into a single layer on a baking sheet.
- Once the chickpeas and potatoes have been cooking for about 15 minutes, put the asparagus in the oven as well.
- At that point, everything will need about 20 minutes. You’ll want to turn things over every 5-10 minutes. (You’ll need to turn it every 5 minutes if your oven is too small for both trays to go side by side.)
- Once the veggies are crisp and brown, take them out of the oven.
- Sprinkle fresh dill over all the veggies (and chickpeas) and then squeeze a lemon over everything.
- Salt & pepper to taste! (It’ll probably need about 1 tsp of salt!)
I was so happy with how this came out! It was so simple and I loved the flavor of the fresh dill. Alex requested that we have this again soon, so I’m sure I’ll be making this again! It was worth turning the oven on.
The nice thing about this dish is, it’s vegan and gluten free so it’s pretty allergen friendly! Plus, you could easily swap in a few other veggies that you have laying around. Next time I might try it with green beans! We enjoyed this out on our deck and it was the perfect dish for a summer night.
This dish also makes me really want to grow and herb garden. Fresh herbs just taste so much better! Any herb garden tips for me?