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Peppers would be a good choice. Slice and clean them (by clean I mean scrape the insides and rinse, especially with hot peppers) Chopped roasted peppers would make a great addition to a cheese sauce to pour over the asparagus as well..


I would suggest zucchinis. They taste very good with olive oil and they will be ready at the same time as the asparagus.


Vegetable roasting times are somewhat depending on what kind of vegetable it is--broccoli is always going to take longer than spring peas. But mostly, it is dependent on the size to which you cut them. So cutting your other vegetables in smaller pieces will help. Also, you can start, for example, carrots and broccoli, and give them a ten minute head ...


use the following formula to compute: time of one item * the temperature of that item = the "degree-minutes" for that item. divide that large number by the other temperature to get the time for the other item.


Trying to predict when a roast is done based on time is a very poor method. Many factors can change how long a particular roast takes to cook to your preference, including: Size and shape of the roast--generally the thickest dimension primarily affects how long it takes Initial temperature of the roast What temperature you cook it at The doneness you are ...

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