Rotisserie Chicken with Roasted Vegetables: A Rearrangement

Preheat the
oven to
400 degrees.
Remove the woody
ends of the
asparagus by gently
bending each stalk until it
breaks (it will naturally)
snap off at the
right spot.

In a baking dish, toss
the vegetables
with the
olive oil and
season with salt
and pepper.

Roast for twelve to fifteen minutes,
until the vegetables have a
light
brown
crust.

Serve ----------------------- Reserve the
half ----------------------- other half
the vegetables --------------- for
with the chicken and a -------- later
simple mixed- -------------- in
greens salad tossed with ------ the
oil olive & vinegar ------------ week