garlic roasted asparagus & carrots with orange dressing
Ingredients
- 1 pound asparagus tough ends removed, peeled if necessary
- 3-4 medium carrots peeled and cut lengthwise into spears, same width as the asparagus
- 4 garlic cloves minced
- 1 tablespoon extra-virgin olive oil
- 1/3 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- salt to taste
- fresh ground pepper to taste
- GARNISH SUGGESTIONS
- edible flowers
- favorite herbs
- Maldon Flake salt Maldon Sea Salt Flakes
Instructions
- HEAT. Pre-heat oven to 400 degrees.
- PREP. Remove ends off asparagus and set aside. Peel and cut carrots.
- PARBOIL. Heat 1/2 cup water in a medium saucepan that will fit carrot spears. Cover and parboil carrots until they are al dente, then drain the water.
- PLACE. Place asparagus and carrots in a 9 x 13 baking dish.
- MIX. In a small bowl, mix garlic, olive oil, orange juice and zest. Season with salt and pepper, to taste. Mix again and pour the mixture over the asparagus and carrots, making sure to coat all evenly.
- BAKE. Bake for 15-20 minutes or until both vegetables are tender, but still have a bite to them.
- TRANFER. Transfer to a serving platter, making sure to scrape any juices and garlic left in the pan.
- GARNISH. Garnish with your favorite herbs or edible flowers. Note: I like to finish the dish with more fresh ground pepper and a bit of Maldon flake salt.
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