Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Asparagus, Baby Carrots, and Scallions Recipe
    Lost? Site Map

    Roasted Asparagus, Baby Carrots, and Scallions

    Roasted Asparagus, Baby Carrots, and Scallions. Photo by justcallmetoni

    1/2 Photos of Roasted Asparagus, Baby Carrots, and Scallions

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    KateL's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Onions Recipes

    Ratings & Reviews:

    • on May 16, 2014

      55

      Much enjoyed! I did cook longer than called for and may cook at a higher temp next time. I liked the combo of veggies. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Asparagus, Baby Carrots, and Scallions

    Serving Size: 1 (149 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 79.7
     
    Calories from Fat 43
    54%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 335.7 mg
    13%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.4 g
    13%
    Protein 2.6 g
    5%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites