This combo is my new favorite. It feels like a step up from weekday green beans — and all I can say is that it’s a good thing I made two trays because one was fully gone before Shabbos!
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Slice snap peas, string beans, and asparagus on a diagonal (see note). Spread out all vegetables onto two baking sheets.
To prepare dressing, combine all dressing ingredients except for the zest of one lemon. Drizzle dressing over both baking sheets.
Roast for 10 minutes. Just before serving, garnish with remaining zest.
Tips:
Harissa can be subbed with another hot sauce of your choice, but be aware of varying levels of heat in each sauce.
Notes:
Cutting on a diagonal is not only for aesthetic purposes. Cutting on a diagonal allows heat to penetrate the stem of the vegetable, and you will be able to cook it for less time, allowing for a firmer bite.
Editor's note: To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. The easiest way to remove these side leaves is to peel the entire asparagus (make sure to get thick ones!).
Description:
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
Easy
Easy
Medium
Easy
Easy
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...