Five Ingredient Fridays: Oven Roasted...fill in the blank

Welcome to the first edition of Five Ingredient Fridays!!! I hope we have lots of contributors and yummy recipes to share. Here are some reminders:

~All recipes must include 5 ingredients, or less. But, you do not have to count water, salt and pepper, or other common seasonings in your 5.
~Please be sure to link to your post in Mister Linky and not the main page of your blog.
~Please mention and link back to this blog in your post.
~Please visit other posters' blogs and leave lots of comment love. We all love comments, don't we?

ALSO, this weeks winner will be announced in next weeks post, so be sure to come back. Winner will be randomly selected.

I have been scouring my recipe folders to see what I wanted to contribute first. I wanted something that was very easy, flexible and yummy. This recipe is for oven roasted asparagus, but can easily be adapted for brussel sprouts or broccoli. We love all three, and covering them with cheese is an easy way to get the kiddos to eat their veggies.

Parmesan Roasted Asparagus

1 pound asparagus - stems trimmed
drizzle olive oil
salt and pepper
1/8 cup parmesan cheese

Spray cookie sheet with nonstick spray. Trim woody stems off asparagus and spread on cookie sheet in a single layer. Drizzle with olive oil and sprinkle with a pinch of black pepper and salt. Toss to coat evenly and bake in a 375 degree oven for 15-20 minutes. Remove from oven and sprinkle with parmesan cheese. Put back in oven an continue roasting about 5 minutes, or until cheese is melted.


TIP: If using brussel sprouts, cut in half before roasting. Brussel sprouts and broccoli will take and additional 5-10 minutes of roasting.


~Nicole