Roasted Asparagus & Roasted Parsnips and Carrots Recipes

Nov 11, 2016 | Recipes

Roasted Asparagus – Serves 4 img_07411-200x300

Ingredients

  • 16 asparagus spears – Depending on how big they are maybe 5 or 6
  • 1 tsp olive oil
  • 1 T lemon juice, fresh squeezed
  • Salt and Pepper to taste
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder.

Instructions

Pre-heat oven to 375 degrees. Foil a sheet pan, spray with nonstick spray. In mixing bowl add all the ingredients and mix well. Then layer out the asparagus so they are not on top of each other. Roast for 15-20 minutes until al dente or not over cooked.

PARSNIPS AND CARROTS – serves 4 roasted-parsnips-and-carrots-200x300

Ingredients

  • 6 parsnips
  • 6 carrots
  • 2 Tbsp oil (sunflower, canola, grapeseed, olive oil)
  • 3 tsp rosemary
  • 2 tsp kosher salt
  • 1 tsp thyme

Instructions

  • Preheat oven to 425 degrees.
  • Peel parsnips and carrots. Quarter the carrots and parsnips lengthwise, and then cut in approximately 2 inch sticks.
  • Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.
  • Spread onto a jelly roll size baking sheet (1/2 sheet cake).
  • Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.

Both recipes and Images are attributed to the following website http://bit.ly/2eKfPcY