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    You are in: Home / Recipes / Roasted Asparagus, Baby Carrots, and Scallions Recipe
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    Roasted Asparagus, Baby Carrots, and Scallions

    Average Rating:

    3 Total Reviews

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    • on May 16, 2014

      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!

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    • on September 22, 2009

      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.

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    • on August 26, 2008

      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.

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    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%

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