cooking crispy oven veggies

This is a tasty, healthy and quick way to cook veggies for all seasons.

asparagus- Preheat oven to 400 degrees. Wash asparagus. Snap off ends, about the fifth nodule down. It should be just abut the middle of the stalk. Place asparagus on a foil-lined baking sheet with a lip. Drizzle olive oil onto asparagus. Sprinkle with kosher salt. Bake for 10-12 minutes (depending on thickness of asparagus). I like them thinner, because they are crispier.

sesame green beans- Preheat oven to 425, place baking sheet in oven for 10 minutes without green beans. Add green beans, drizzle olive oil over beans and mix around. Add kosher salt. Bake for 8 minutes. After beans are removed from oven, add toasted sesame seeds.

brussel sprouts– Preheat oven to 400 degrees. Wash brussels, peel off a few leaves and cut off the ends. Cut in halves. Place them onto a baking sheet with a lip. Drizzle olive oil. Sprinkle with kosher salt. Cook for 15 minutes, mix around a few times within this time.

roasted veggie mix– I like to use eggplant, red onion, yellow and red peppers. Cut eggplant into chunky strips, onion into 8 wedges, the peppers, quartered and seeded. Toss veggies with olive oil and add to baking sheet, sprinkle with dried basil. Preheat oven to 425. Cook for 25 to 30 minutes.

Asparagus