4-34: Italian Roasted Vegetables

This one’s short and sweet. I’ve made 4-34: Italian Roasted Vegetables a few times before, once as part of a big dinner party I cooked for when I was about 13 (6-22: Crispy Chicken Drumsticks and 9-20: Meat Roly-Poly were part of that as well) and Thanksgiving 2000 based on my mother’s notations on the back of the card. I know I’ve used the concept multiple times in other instances, even if I wasn’t following this exact recipe.

4-34 Italian Roasted Vegetables
This is more a method than a particular recipe–you can use pretty much whatever vegetables you want with this one. Now’s a perfect time for this recipe–farmer’s markets are open and there’s lots of good stuff out there to roast. 🔥

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The method that this recipe outlines is pretty similar to the method they use in 4-21: Herb-Roasted Potatoes, another recipe from this group. Cover in olive oil, salt, and (optionally) herbs–roast at a high temperature. Don’t get me wrong–it’s an awesome, healthy option.

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Ingredients. Our CSA box brought us some broccoli and asparagus, so that’s what we’re roasting this time around. Salt and olive oil round out the few items.

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Since there’s not that much and it’s only for two of us, I’m using the toaster oven pan (but still wrapping it in foil. Tossed my veggies with oil & salt and put the pan in the preheated toaster oven.

That’s it.

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Served my veggies with a slice of 9-20: Meat Roly-Poly in both an homage to a dinner past and because I still had some leftovers in my fridge from when I cooked it for this project.

A highly recommended method for cooking your veggies all year round. 👍

Grade: A+

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