Roasted carrots and asparagus

Name: Roasted carrots and asparagus
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Asparagus; 1 bunch baby carrots or 1-2 large carrots; 1 tbsp extra virgin olive oil; Sea salt; Black pepper

Curt March @cookman707

Somewhere online I can’t remember

Curt March @cookman707

Somewhere online I can’t remember

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Ingredients

20-30 mins

2 servings

1 bunchAsparagus
1 bunchbaby carrots or 1-2 large carrots
1 tbspextra virgin olive oil
Sea salt
Black pepper

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Steps

20-30 mins

1

Preheat the oven to 425ºF/210ºC
2

Halve the baby carrots or cut the large carrots into long thin pieces a similar size to the asparagus.
3

Trim the woody ends of the asparagus.
4

Line a large sheet pan with parchment paper or aluminum foil for easier clean up.
5

Toss the carrots with the olive oil and seasoning on the large sheet pan. Spread the pieces out and roast for 5 minutes.
6

Take the carrots out and add the asparagus to the pan. Gently toss everything together then spread out in a single layer.
7

Roast for a further 10-15 minutes, until the carrots and asparagus are tender.