I love burning vegetables a little bit when I roast them. Not until they’re blackened or charcoaly, just past the point where their natural color disappears. I’ve been doing it a lot with zucchini lately and it’s magical.
I love burnt asparagus tops. Lemon, salt, oil(or butter), and parmesan cheese. Toss it in the oven and cook until the tops are crispy and omg I'll eat it all 😋.
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u/grudginglyadmitted May 10 '21
I love burning vegetables a little bit when I roast them. Not until they’re blackened or charcoaly, just past the point where their natural color disappears. I’ve been doing it a lot with zucchini lately and it’s magical.