As a college student I definitely eat fewer vegetables than I should. An easy way to combat this habit is to cook vegetables in a way that makes them a bit more exciting than your average green salad. This week, I went down to the Bellingham Farmers Market and picked up a variety of summer vegetables: golden potatoes, asparagus and beets. I decided to roast all the veggies in the oven after coating them in olive oil and my choice of seasonings. I like to roast because I don’t have to watch and tend to vegetables, which frees me up to cook my main dish.
4 medium-sized golden potatoes
1 bunch of medium-sized beets
1 bunch of asparagus (about ½ a pound)
2 tablespoons of olive oil
½ teaspoon of salt
½ teaspoon of oregano
1 teaspoon of basil
1 teaspoon of sage
- Preheat oven to 400 degrees.
- Cover a 9 inch by 13 inch glass baking pan with olive oil.
- Cut potatoes into fourths and place in the baking pan. Coat the potato wedges with seasoning and olive oil, put in the oven.
- Cut the tops off of the beets and rise them under cold water to remove any excess dirt.
- Cover a piece of tin foil, about 10 inches long, with olive oil and place the beets on it. Like the potatoes, coat the beets with olive oil and seasoning.
- Then fold the foil over the beets to fully cover them.
- Once the potatoes have been baking for about 15 minutes add the beets in the oven as well. I recommend placing them on a baking sheet instead of putting the tin foil package directing on the oven grate.
- Repeat the same process you did with the beets with the asparagus.
- After the beets have been in the oven for about 10 minutes, add the tin foil-wrapped asparagus to the same baking sheet.
- Cook all three vegetables for another 15 minutes. The beets and asparagus should be tender and the potatoes should be golden brown.