Oven Roasted Asparagus
A quick and simple side dish that compliments most meat dishes.
Oven Roasted Asparagus
Preheat oven to 400F.
Wash and snap* off the woody ends of:
~1 lb asparagus spears
Place in colander to drain, then spread evenly in a 15”x10” sheet pan.
Drizzle lightly with:
Olive oil
Sprinkle lightly with:
Garlic salt
Transfer filled sheet to hot oven.
Roast for 5 to 10 minutes until the spears turn bright green.
Serve immediately.
Brenda’s tips:
Serving size: 4
*Snapping asparagus: there is a natural breaking point where, as you lightly bend the asparagus stem, it will snap
Oven Roasted Chicken Breast
This is the best way to prepare a chicken breast for tender, juicy meat.
This is the best way to prepare a chicken breast for tender, juicy meat. Add any combination of seasonings desired. This is a basic skills recipe, and this recipe can be used anytime “cooked chicken” is listed in a recipe.
Oven Roasted Chicken Breast
Preheat oven to 400F.
On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.
To preheated skillet, add:
1-2 tsp oil
1 lb. chicken breast, boneless skinless
Brown on first side, ~3 minutes. Season as desired.
Turn over and brown on other side, ~2 minutes. Season as desired.
Put skillet, including chicken, into preheated oven (400F).
Roast for 20 minutes:
Using an instant read thermometer, check chicken temperature
Food safety tip: 165F internal temp for boneless chicken
Cook longer if necessary, checking temp every 2-3 minutes
Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, chop as desired.
Serve hot, or add as needed to other recipes.
Brenda’s tips:
Serving size: 4 servings
Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.
Window to B’s kitchen…
Oven Roasted Cabbage
Another simple side dish that is great to serve alongside Asian dishes.
Oven Roasted Cabbage
Prepare sheet pan with parchment, set aside.
Preheat oven to 375F.
Thoroughly wash:
1 head of cabbage
Drain.
Cut four 1/2" thick slices, generally from the center of the head.
Place on prepared sheet.
Brush with:
Olive oil
Lightly season with:
Salt
Transfer pan to oven. Roast for 10 minutes, turn each cabbage slice over.
Roast additional 5-10 minutes, until slender leaves of cabbage begin to blacken.
Serve hot as a side to anything.
Window to B’s kitchen…
Before roasting
After roasting
