I hated lemon growing up. Absolutely despised it. I didn’t even like the smell of any cleaners or soaps that had lemon or even citrus. I wonder if it’s a phase we outgrow since my younger sister was the same way and now we BOTH love lemon. I love lemon cupcakes & lemon frosting, lemon custard to use on scones, lemonade, lemon See’s Candies, and cooking with lemons. I just can’t help it! It’s so delicious and I am hoping to change the pattern of behavior and have my kids love it early on too. Although….that might backfire against me if they start sneaking my favorite lemon frosting covered lemon cupcakes I buy from time to time. ANYWAYS.
I bought some asparagus last week, and brussels sprouts, and wanted to try something different with them. First was the spin for the brussels sprouts and it was so tasty, I tried it with asparagus. Winner Winner! Here’s what you do.
lemon roasted veggies
For the veggies – Prep them. If you have brussels, cut the stems off, clear off some of the outer leaves, and halve them. For the asparagus, cut off the bottom 1/2 or so of the stems. Line a baking sheet with tin foil, and preheat your oven to about 350. (I had it higher for the brussels since they are more heartier in my opinion.)
Lay out the veggies on the baking sheet and drizzle olive oil over them, I use my tongs to spread them around to try and coat them all evenly. Then, grab a lemon zester (affiliate link) and zest about half the lemon all over. Once done, grab a sharp knife, and start slicing off some of the pulp in tiny wedges and lay over the veggies.
Add a little salt & pepper and garlic powder too. (I did slice up garlic cloves for the brussels but it didn’t provide enough flavor all around).
Roast for about 20 or so minutes. Keep an eye on them. My brussels took longer, but I also like them brown. The asparagus was good to go around 20 minutes or so – depends on the thickness of the stalks.