ROASTED ASPARAGUS AND CARROTS RECIPES

Name: Roasted Asparagus, Baby Carrots, and Scallions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 lb asparagus, trimmed; 8 ounces baby carrots, trimmed; 12 scallions, root ends trimmed; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon cracked black pepper

ROASTED ASPARAGUS, BABY CARROTS, AND SCALLIONS RECIPE ...

Roasted Asparagus, Baby Carrots, and Scallions Recipe ... image

Entered for safe-keeping. From Woman's World, 4/14/08. Reviewers have suggested cutting the carrots smaller or roast them 10 minutes before adding the other vegetables, so please use your judgment.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb asparagus, trimmed
8 ounces baby carrots, trimmed
12 scallions, root ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cracked black pepper

Steps:

Preheat oven to 325 degrees Fahrenheit.
On jellyroll pan, toss asparagus, carrots and scallions with oil, salt, rosemary and pepper.
Roast until tender, about 20 minutes, stirring halfway through cooking time.

Nutrition Facts : Calories 79.8, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 432.6, CarbohydrateContent 8.6, FiberContent 3.5, SugarContent 3.5, ProteinContent 2.6

ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION ...

Roasted Asparagus, Yellow Squash, Carrots and Red Onion ... image

This was adapted from Jugalbandi's blog and is not only delicious but beautiful! My 3 y/o wasn't quite won over (yet) but my 15 month old thought it was the bee's knees. You can easily sub different veggies, just chop 6-7 cups of veg total. Great, healthy veg side.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb asparagus, cut into 1-inch pieces
1/4 red onion, quartered
2 yellow squash, sliced in coins
1 cup baby carrots, sliced lengthwise
2 tablespoons olive oil
1/2 teaspoon cayenne powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt and pepper
2 tablespoons pomegranate molasses (or balsamic vinegar)
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon lemon zest
handful fresh herb, chopped
salt and pepper

Steps:

Preheat oven to 400.
Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
Roast veggies for 20 minutes or until crisp-tender.
Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
Toss with roasted veggies and serve.

Nutrition Facts : Calories 109.1, FatContent 7.4, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 42, CarbohydrateContent 10.1, FiberContent 3.3, SugarContent 5.8, ProteinContent 3

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