Description
If you are looking for a change from steamed or microwaved veggies, try these roasted asparagus and carrots. They cook in about 20 minutes and are finished with a lemon herb sauce that enhances their fresh flavor.
Ingredients
- 1 pound asparagus
- 12 ounces baby carrots *
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice
- 1/2 teaspoon each salt, black pepper, garlic powder
- chopped fresh herbs ( I used 3 sprigs of thyme and parsley and 2 sprigs of chives and oregano*
Instructions
- Preheat oven to 425°F.
- Wash and trim asparagus by bending the asparagus and discarding the bottom of the stalk that breaks off. Or line them up on a cutting board and just cut the bottom inch or two off the asparagus.
- Cut baby carrots in half lengthwise. *
- Melt butter and stir in the herbs and lemon juice.
- Spread the vegetables out on a large baking sheet and brush the herb sauce over them.
- Roast for 10 minutes, remove from oven and use a spatula to flip them around. Brush on more herb sauce. Continue roasting for another 10 minutes.
- Vegetables are done when a fork can easily be inserted into the carrot and they break apart. If the carrots seem to still be a bit hard, remove the asparagus to a plate, cover with foil and cook the carrots for another 5 minutes
- Brush more herb sauce over the vegetables before serving.
Notes
* You can substitute 3-4 medium carrots for the baby carrots. Slice lengthwise either in half or thirds, depending how thick the carrots are.
*If you don't have fresh herbs you can substitute dried. Use 1/2 teaspoon thyme, chives, oregano and 2 teaspoons of dried parsley. Or use any combination of your favorite herbs. Dried is much more concentrated than fresh.
*Store any leftovers in the refrigerator for 3-4 days and reheat in a pan for 2-3 minutes or a microwave for 1-2 minutes. Leftover vegetables can be frozen but will be softer when you defrost. You can defrost overnight in the refrigerator and reheat as above.1