Easy Balsamic Asaparagus Medley |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! 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.
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