Roasted Asparagus, Baby Carrots, and Scallions

KateL's Note:

Entered for safe-keeping. From Woman's World, 4/14/08.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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

Directions:

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

Reviews

[quikgourmet]

I found the flavor to be spectacular. Great idea to add the rosemary! The only issue was that the veggies were still hard at end of cooking time so next time (and there will be a next time!), I'm going to crank up the heat to 425 for 30 minutes and see what happens. Thanks for sharing, KateL.

[justcallmetoni]

Always on the lookout for new ways to serve vegetables and this instantly caught my eye. Had not considered rosemary as an accompaniment to this combination of vegetables but it was a wonderful marriage. In my dish I used fresh as it is now growing rather abundantly. My only quibble with this dish was the vegetables needed different cooking times. My asparagus were just perfect crisp but tender at the end of the stated roasting time while the carrots were still to the raw side. I ended up cooking them an additional 10 minutes. I would suggest starting them first adding the asparagus and scallions later or cutting them in half lengthwise to reduce their cooking time. Thank you so much for a side which will become a staple when asparagus is n season. Made for Photo Tag.