Monday, November 11, 2013

Oven Roasted Carrots & Asparagus

Looking for a great side dish for Thanksgiving?  Roast up some carrots & asparagus.


Couldn’t be easier, and together they are so tasty!

Oven Roasted Carrots & Asparagus


  • 1-2 C baby carrots (or large carrots quartered)
  • 1/2 lb. asparagus
  • salt
  • pepper
  • minced garlic
  • olive oil


Line a baking sheet with tinfoil and lightly spray the tinfoil with olive oil.  Wash carrots and asparagus, and trim as needed.  Then, arrange the carrots over the tinfoil.  Spritz with olive oil and season with salt, pepper and minced garlic. 

Roast at 450 for 15 minutes.  Then, remove from the oven and add the asparagus, spritzing the asparagus with olive oil and seasoning it also with salt, pepper and garlic.  Roll the carrots around too at this point, and return the veggies to the oven for another 15 minutes. 

Serve warm. 

1 comment:

Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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