A quick & simple vegetable dish full of fall-inspired flavors!
I’ll be honest, my vegetable recipes are often very boring. In fact, they are hardly recipes at all. While I do always love some simple, steamed broccoli, the same old vegetables cooked the same ways get boring. I tend to just roast or steam whatever vegetable I am making that night, give it a quick spray with the misto, and then sprinkle on a bit of salt.
Since it is fall and fresh asparagus is so easy to find in the grocery stores I’ve been doing some experimentation with it. I like the fall flavors going on with this simple side dish. And yes, I do also love the simplicity. I need more hands-off, tasty vegetable dishes like this one!
For the roasted asparagus you’ll just need asparagus (of course), olive oil spray, and a few sage leaves. Pop it in the oven and make the the balsamic reduction.
We have a strange affection for balsamic reductions around here. I made one nearly a year ago (to go with some flank steaks) in a food stained calphalon skillet. It takes about 10 minutes or so for the balsamic vinegar to reduce down to about half it’s size. When the vinegar had reduced what appeared was a perfectly clean, sparkly skillet. Now, whenever a skillet has a pesky food stain we always say “time to make a balsamic reduction”. Food nerds.
So, yes, with this simple sauce you can simultaneously clean a tough stain and prepare dinner.
Getting serious now . . .
Simple vegetable side dish. Healthy and tasty. On the table quickly. Easy enough for a weeknight dinner, but fancy enough to serve guests!
Sage Roasted Asparagus with Balsamic ReductionAsparagus, just like other vegetables, shrinks when it is roasted, so what looks like a big bunch will cook down quite a bit. If you are making this for more than 3 or 4 people you may want to double the recipe! Ingredients
- 1 bunch of asparagus
- 12 sage leaves
- cooking spray (I use misto)
- salt, to taste (I used about 1/4 tsp)
- 1/3 c balsamic vinegar
- Preheat the oven to 425° F.
- Trim the tough, white ends off of the asparagus and discard (I highly suggest composting).
- Spread the trimmed asparagus in a single layer on a baking sheet. Spray with a thin, even layer of cooking spray. Sprinkle with salt and then crumble the sage leaves over the asparagus.
- Bake for about 15 minutes, or until the asparagus is just beginning to get brown, crispy spots. Feel free to cook longer for crispier asparagus, or shorter for softer asparagus.
- While the asparagus is cooking, heat the balsamic vinegar in a small saucepan over medium heat. Let cook for about 10 minutes, or until it has reduced to about half its size.
- To serve, place asparagus on a plate or in a shallow bowl and top with the balsamic reduction.
Serve this with: