Roasted Carrots & Asparagus With Sesame & Ginger

"Very easy to make. Goes great with beef."
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
50mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
  • Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.

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Reviews

  1. 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
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. 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!
     
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RECIPE SUBMITTED BY

I live in Los Angeles, CA with my husband. Since getting married I've embarked on a journey to learn new recipes and cooking techniques. My favorite cookbooks so far are Turn Up The Heat with G. Garvin and Mo'nique's "Skinny Cooks Can't be Trusted". I also like Rachel Ray's 365 No Repeats.
 
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