Thursday, May 21, 2015

Roasted Asparagus and Carrots

Kathleen made these for a snack this week.  Very tasty!
Roasted Asparagus and Carrots
Adapted from

6 medium carrots
1/2 bunch asparagus
Other vegetables such as cherry tomatoes, potatoes, mushrooms and onions would be good this way.

1 T (or more if needed) olive oil
1 t garlic powder
1 T chopped fresh rosemary
1/2 T chopped fresh chives
salt and pepper

Preheat oven to 425. Chop vegetables into uniform size (ours could have been a little smaller). Coat with oil and spices. Bake for 10 minutes, flip and bake for at least another 10 minutes. Since the asparagus is so small we took it out after about 18 minutes, our carrots took about 25-30 minutes.

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