Description
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
- Asparagus Spear
- Baby Carrots
- Green Beans
- Olive Oil
- Balsamic Vinegar
- Kosher Salt
- Ground Black Pepper
Instructions
- 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
- Cut the starchy part of the asparagus spears off, then put all the veggies into a large tossing bowl
- In a small bowl, mix the oil, vinegar, garlic, salt, and pepper together well to make a marinade
- Pour over the veggies and toss well to coat
- Lay them out in a baking dish and roast at 425f for about 15 minutes, or until lightly browned but not burnt