Bright, tender, zesty roasted Greek asparagus completes any meal and is elegant served at a buffet.
These roasted Greek asparagus are on repeat lately. They are tender and full of flavor.
Roasted vegetables are my favorite way to eat vegetables. You can literally toss everything onto a pan and carry-on! I just love that they are a perfect side dish to so many foods and can really taste divine – almost too good for you!
Before diving into roasting all sorts of veggies, including this delicious asparagus recipe, I’m going to give you a few tips on roasting vegetables to ensure they turn out perfect every time.
Tips For Roasting Vegetables:
Use high heat (between 400°F and 450°F). Caramelization happens at high heat, and let’s be honest — veggies just taste a little better with some caramelization!
Drizzle some avocado oil or ghee on your vegetables. Olive Oil has a lower smoke point and can burn easily. You want to use a high smoke point oil when roasting. You can refer to the smoke point chart below.
Don’t soak your veggies in oil! You really just want to give them a light coat, which will help with Tip #2.
Roasting veggies on a foil-lined or parchment-lined baking sheet makes clean-up a breeze.
Use a short-rimmed baking sheet when roasting veggies. Using a casserole dish or baking pan with high sides makes it more difficult for the moisture inside the vegetables to evaporate. Nobody wants soggy or mushy veggies!
Don’t overcrowd or double-layer the pan with veggies. Similarly to Tip #5, an overcrowded or double-layered pan doesn’t allow any moisture to evaporate, resulting in vegetables having more of a steamed flavor and texture. Give them space…plenty of space!
Season! Whether it’s with a flavor-infused olive oil, or salt and pepper, or herbs and spices, add some flavor to those veggies!
Reheat any leftovers (or pre-made vegetables) for 15-20 minutes at 425°F.
They are delicious with my Rosemary Lamb Chops, Honey Lemon Pepper Chicken, or Easter Honey Mustard Orange Glazed Ham and regularly make an appearance for Sunday Suppers and holiday meals.
Now it’s time to put those tips to use; try this roasted Greek asparagus recipe and let me know what you think by tagging @moremomma on Instagram!
Check out some other delicious vegetable side dishes below:
Roasted Carrots With Shallot Cream Sauce
Greek Asparagus Recipe:
Roasted Greek Asparagus
Roasted asparagus with a Greek twist.
- 1 Bunch Asparagus, (trim ends)
- Drizzle of Avocado Oil
- Kosher Salt, to Taste
- Black Pepper, to Taste
- 1 Tablespoon Fresh Dill, Roughly Chopped
- ¼ Cup Good Quality Feta Cheese, Crumbled
- 1 Lemon, Zested
- Preheat the oven to 425°F. Trim the ends of the asparagus and place on a foil-lined baking sheet.
- Toss with avocado oil, salt, and pepper.
- Roast for 12 minutes. Carefully remove the asparagus from the oven and transfer to your serving plate.
- Top with dill, feta, and lemon zest.