Roasted Asparagus, Baby Carrots, and Scallions |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Entered for safe-keeping. From Woman's World, 4/14/08. Ingredients:
1 lb asparagus, trimmed |
8 ounces baby carrots, trimmed |
12 scallions, root ends trimmed |
2 tablespoons olive oil |
1 teaspoon kosher salt |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon cracked black pepper |
Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. On jellyroll pan, toss asparagus, carrots and scallions with oil, salt, rosemary and pepper.
3. Roast until tender, about 20 minutes, stirring halfway through cooking time.
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