Oven-Roasted Asparagus and Cauliflower with Lemon Juice and Garlic

I love to roast vegetables because roasting retains much of the flavor, and the lemon juice in this recipe gives the veggies a bit of a zing. I like to roast veggies while studying (it is finals week after all) and after they are done, I get a nice reward. I used cauliflower and asparagus (one of the most nutritionally balanced vegetables) but any veggies really would work. I used green and purple asparagus, which added a little color, different nutritional and health values, and new flavors (purple asparagus is sweet and nutty). Purple asparagus is also less stringy and more tender when sauteed.

Ingredients

• 5 to 6 cups cauliflower florets
• 5 to 6 cups asapargus
  
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sliced garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated Parmesan
• Chopped chives, for garnish (can substitute for dill or parsley)

Directions

Preheat the oven to 500 degrees

Place the cauliflower florets and asparagus in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with Parmesan. Garnish with chopped chives and serve immediately while still warm.

Enjoy this healthy mid-day snack! :)