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Loved the recipe. I 3/4 pre cooked the carrots as we love the asparagus to still have some crunch - Baked in 475 oven for 12 minutes Very delish
I added a chunk of freshly grated ginger and a couple of cloves of mashed garlic. I doubled the amount of sesame seed and tossed them in the last 15 minutes of cooking as I didn't want them burned. It was a great side dish to my indonesian style tuna steaks.
This recipe is ridiculous as written - cooking time and temp are way too long and high. Modifications made by other reviewers would save the day especially the partial precooking of the carrots. Carrots and asparagus don't cook at the same rate. Duh!
I loved this recipe also. 2 of my favorite veggies: asparagus and baby carrots. I cut it down to the 2 of us so used less olive oil. I also added lemon pepper. Made for PAC Orphanage. 2012.
This is the yummyest thing ever! (Not with beef though-I'm vegan. I put fresh grated ginger and about twice as many sesame seeds as called for and it was deeeeelish!!! I had to make it a second time in the same week because it was so good!
Delicous and easy to prepare. I especially love how the ginger plays off the sweetness of the carrots. The asparagus went well with the carrots and made a very colorful dish. Love the burned marks that resulted from the roasting. I am looking forward to eating my vegetables.