Easy Balsamic Asaparagus Medley

I'm trying to eat fresh asparagus more, and this is a simple and elegant side dish that would work for all kinds of meals. Very classic roasty flavors!

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb asparagus spear
• 1⁄3 cup  baby carrots
• 1  cup green beans
• 2  tablespoons olive oil
• 1  tablespoon  balsamic vinegar
• 1⁄2 teaspoon kosher salt (or sea salt)
• 1⁄2 teaspoon ground black pepper

Directions

1. Cut the baby carrots into halves or quarters. I prefer to eat them thinly cut, some people like them thicker or whole. I prefer to leave the greenbeans whole.
2. Cut the starchy part of the asparagus spears off, then put all the veggies into a large tossing bowl.
3. In a small bowl, mix the oil, vinegar, garlic, salt, and pepper together well to make a marinade.
4. Pour over the veggies and toss well to coat.
5. Lay them out in a baking dish (I use 11 x 7) and roast at 425F for about 15 minutes, or until lightly browned but not burnt.