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Simple Thanksgiving Side Dish: Roasted Asparagus

Traci Taylor

I don’t know about you, but simple is my goal when it comes to making meals for a large number of people. But at the same time, I don’t want to skimp on deliciousness in my quest for simplicity because I’d feel as though I were robbing my guests.

This is a recipe that I’ve served for years that not only is insanely simple, with only 4 ingredients (all of which you should have in your pantry right now), but delicious too.

Roasted Asparagus

You’ll need:
2 pounds fresh asparagus
Olive oil


Preheat the oven to 400 degrees. Break off the ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 25 minutes, until tender.

I’m a sucker for Salamida pinch, so instead of using salt and pepper, I sprinkle my asparagus with the Italian blend and it tastes like heaven, but if you don’t have any pinch on hand, salt and pepper tastes great too.

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