Wednesday, May 19, 2010

Oven Roasted Carrots and Asparagus

Sorry I had no time to post today. Being my daughter’s birthday, she got to choose today’s dinner menu. She wanted to steak, so despite the weather my husband got the grill going and I made homemade French fries and oven roasted carrots and asparagus. Sorry for the brief post but before going to bed I just wanted to leave you with a very simple and healthy recipe that is very popular in my house.

Oven Roasted Carrots and Asparagus

Extra Virgin Olive Oil
Coarse Sea Salt

Pre-heat oven to 380° F. Wash carrots, trim the ends and peel. Cut carrots in half lengthwise (core if you have time). Wash asparagus and trim the ends.

Put a large piece of aluminum foil on top of a cookie sheet. Place carrots in the center of aluminum foil and drizzle with olive oil. Season with coarse sea salt to taste. Cover with another same size aluminum foil and fold one edge of the foil over the other. Scrunch it together to hold the seal. Make certain all edges are sealed. Bake in oven for 25-30 minutes on the middle shelf.

Repeat the same procedure with asparagus leaving in the oven for 20 to 25 minutes.

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