Best Roasted Asparagus Baby Carrots And Scallions Recipe Foodcom Recipes

ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION

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.

ROASTED ASPARAGUS BUNDLES

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 CARROTS & ASPARAGUS WITH SESAME & GINGER

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.

GLAZED ASPARAGUS & CARROTS WITH PECANS

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 ASPARAGUS, MUSHROOMS AND ONIONS

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.

BABY CARROTS WITH SCALLIONS

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.

ROASTED ASPARAGUS AND SCALLION SALAD

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.

SIMPLE ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F.
• Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
• Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.

THE BEST ROASTED ASPARAGUS

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.

ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES

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.

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS

Steps:

• Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
• Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
• Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
• Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.