In the spring and summer we love to roast veggies in the oven at higher temps. It is easy to arrange the veggies and spritz with oil and salt. They kind of take care of themselves while you prepare the rest of the meal. Roasting also brings out a robust flavor in the veggies and leaves them a nutty brown color.
1 lb Asparagus
1 tsp Sea Salt
3-4 Cloves of Garlic of 1 tsp of Garlic Powder
1 TBS Oil or 4-5 Spritzes of Oil Spray
Heat oven to 425 degrees.
Wash and trim the ends of the asparagus. Arrange on the DiOro baking sheet on a sheet pan. Spritz or drizzle with oil. Add salt and garlic. Add lemon about 1/2 of a zested lemon and a squeeze of lemon juice.
Roast the vegies in the 425 degree oven for about 20 minutes or until they are tender and slightly nutty brown on top. You can flip or toss them half way through if you like. Another version is to place the sheet pan with DiOro baking mat on a Traeger grill at 325 degrees for about 30 minutes. Make sure to check it but this method is great for summer BBQs and leaves a slightly smokey roasted flavor with your veggies.