Roasted Asparagus Baby Carrots And Scallions Recipe Foodcom

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ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES



Roasted Aspargus With Scallions and Sun-Dried Tomatoes image

From a local source. Be sure the asparagus spears are of uniform size so that they roast evenly. I used this recipe: Recipe #194248 for making my own homemade sun-dried tomatoes. Saved $$!

Provided by COOKGIRl

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus, bottoms trimmed
1 bunch scallion, ends trimmed and sliced into 1-inch pieces
2 tablespoons finely chopped sun-dried tomatoes packed in oil, plus
1 -2 tablespoon sun-dried tomato olive oil (from the jar or read intro^^)
salt, to taste
cracked black pepper, to taste

Steps:

  • Heat oven to 450 degrees.
  • In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
  • Transfer the asparagus to a baking sheet and arrange in single layer.
  • Season with salt and pepper.
  • Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
  • Stir in the chopped sun-dried tomatoes.
  • Serve immediately or at room temperature.

Nutrition Facts : Calories 59.2, Fat 0.9, SaturatedFat 0.2, Sodium 40.2, Carbohydrate 11.1, Fiber 4.8, Sugar 3.3, Protein 5.1

ROASTED CARROTS & ASPARAGUS WITH SESAME & GINGER



Roasted Carrots & Asparagus With Sesame & Ginger image

Make and share this Roasted Carrots & Asparagus With Sesame & Ginger recipe from Food.com.

Provided by aspiring gourmet1

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb baby carrots
1 bunch fresh asparagus
1/4 cup olive oil
1 tablespoon ground ginger
1 tablespoon sesame seeds
1/2 teaspoon salt (optional)

Steps:

  • Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
  • Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.

Nutrition Facts : Calories 185.9, Fat 14.9, SaturatedFat 2.1, Sodium 90.4, Carbohydrate 12.7, Fiber 4.8, Sugar 6.4, Protein 2.3

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ROASTED ASPARAGUS BUNDLES



Roasted Asparagus Bundles image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound fresh asparagus spears, tough ends trimmed and discarded
4 scallions, root end trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.

ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION



Roasted Asparagus, Yellow Squash, Carrots and Red Onion image

This was adapted from Jugalbandi's blog and is not only delicious but beautiful! My 3 y/o wasn't quite won over (yet) but my 15 month old thought it was the bee's knees. You can easily sub different veggies, just chop 6-7 cups of veg total. Great, healthy veg side.

Provided by lolablitz

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 lb asparagus, cut into 1-inch pieces
1/4 red onion, quartered
2 yellow squash, sliced in coins
1 cup baby carrots, sliced lengthwise
2 tablespoons olive oil
1/2 teaspoon cayenne powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt and pepper
2 tablespoons pomegranate molasses (or balsamic vinegar)
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon lemon zest
handful fresh herb, chopped
salt and pepper

Steps:

  • Preheat oven to 400.
  • Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
  • Roast veggies for 20 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
  • Toss with roasted veggies and serve.

Nutrition Facts : Calories 109.1, Fat 7.4, SaturatedFat 1.1, Sodium 42, Carbohydrate 10.1, Fiber 3.3, Sugar 5.8, Protein 3

ROASTED ASPARAGUS AND SCALLION SALAD



Roasted Asparagus and Scallion Salad image

In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, salads and dressings, main course, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt, as needed
1/4 cup freekeh or farro
2 1/2 teaspoons soy sauce
2 teaspoons lime juice
1 small garlic clove, grated on a Microplane or minced
Fine sea salt and black pepper, to taste
3 tablespoons extra-virgin olive oil, more as needed
1 bunch asparagus (1 pound), woody ends trimmed
1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
3 ounces (3 cups) salad greens, such as baby arugula
Pecorino Rossellino or other young sheep's milk cheese, as needed (optional)

Steps:

  • Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
  • Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
  • Drain freekeh and stir immediately into dressing while still warm.
  • Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
  • Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams

BABY CARROTS WITH SCALLIONS



Baby Carrots With Scallions image

Make and share this Baby Carrots With Scallions recipe from Food.com.

Provided by Derf2440

Categories     Onions

Time 27m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup baby carrots, angle cut in two
water, to cover carrots
salt
1 tablespoon butter
1 teaspoon olive oil
1/2 cup scallion, angle sliced
2 tablespoons brown Sugar Twin or 2 tablespoons Splenda sugar substitute
1 tablespoon orange juice
1/8 teaspoon cracked pepper

Steps:

  • Place carrots in salted water, bring to boil, simmer to tender crisp, about 10 minutes.
  • Drain well and set aside.
  • In a non stick frypan, melt butter and oil, add scallions, cook about 2 minutes, add orange juice and sugar twin brown or splenda, simmer 2 minutes, add carrots.
  • Stir to cover carrots with glaze, while simmering another 2 to 3 minutes.
  • Serve hot.

Nutrition Facts : Calories 104.9, Fat 8.2, SaturatedFat 4, Cholesterol 15.3, Sodium 95, Carbohydrate 8, Fiber 1.9, Sugar 4.3, Protein 1

BABY CARROTS AND ASPARAGUS



Baby Carrots and Asparagus image

Categories     Side     Easter     Vegetarian     Quick & Easy     High Fiber     Asparagus     Carrot     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 3

2 pounds baby carrots with tops (about 5 bunches)
1 1/2 pounds thin asparagus
1 1/2 tablespoons unsalted butter, softened

Steps:

  • Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths. In a large saucepan of boiling salted water cook carrots until crisp-tender, about 4 minutes, and transfer with a slotted spoon to a colander to drain. Return water to a boil and cook asparagus until crisp-tender, about 2 minutes. Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
  • Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
  • Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
  • Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

GLAZED ASPARAGUS & CARROTS WITH PECANS



Glazed Asparagus & Carrots With Pecans image

A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs.

Provided by Annacia

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup water
3 large carrots, sliced diagonally 1/4-inch
1 lb fresh asparagus, trimmed
1/4 cup butter
1 teaspoon cornstarch
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 tablespoons chopped pecans, toasted

Steps:

  • Place 1 cup water in 10-inch skillet over medium heat.
  • Bring to a full boil; add carrots and asparagus.
  • Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
  • Drain.
  • Set aside; keep warm.
  • Melt butter in same skillet.
  • Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
  • Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).
  • Stir in lemon peel.
  • To serve, spoon sauce over warm carrots and asparagus.
  • Sprinkle with pecans.

ROASTED BABY CARROTS WITH FENNEL AND SAGE



Roasted Baby Carrots With Fennel and Sage image

Make and share this Roasted Baby Carrots With Fennel and Sage recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/4 kgs baby carrots, trimmed
1 tablespoon olive oil
1/2 teaspoon fennel seed
16 small sage leaves
salt and pepper

Steps:

  • Preheat oven 180 C.
  • Place carrots in small baking tray.
  • Drizzle with oil.
  • Sprinkle with fennel seeds, sage and salt and pepper.
  • Roast for 40 minutes, turning once, or till tender.

Nutrition Facts : Calories 15.9, Fat 1.7, SaturatedFat 0.2, Sodium 1.3, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1

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