This is a delicious fall recipe. Feel free to substitute with zucchini!
What You’ll Need:
- 1 pound fresh asparagus spears, tough ends trimmed and discarded
- 8 baby carrot with stalks, trimmed
- 4 scallions
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
What to Do:
Preheat oven to 400 degrees F.
Place asparagus, carrots and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Place asparagus and scallions on another dish. Roast carrots for 10 minutes, and add asparagus. Roast another 10 minutes, or until tender. Add scallions and roast all together for 5 minutes, or until scallions are soft and tender.
Slightly cool, take 3 asparagus and 2 carrots and tie together to form bundle with scallion.
Serves 4
