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Roasted Asparagus and Carrots




Source of Recipe


America's Test Kitchen


Recipe Link: http://thermadore.com

List of Ingredients




1 pound fresh carrots, cut into 1/4-inch rounds
1 clove garlic
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound fresh asparagus, tough ends snapped off
1 teaspoon fresh minced thyme



Recipe



Set oven to convection at 275°F.

In the bottom of a two-piece broil pan lined with foil, toss carrots and garlic with olive oil; sprinkle with salt and pepper. Cook in a non-preheated convection oven at 375°F for 20 minutes.

Add asparagus and toss. Cook 10 to 15 minutes longer, or until asparagus is tender when pierced with fork. Remove vegetables from oven, add thyme, stir and serve.
Makes 4 to 5 servings.

For traditional (non-convection) baking:

Preheat and bake setting: 400ºF Time: 30 to 45 minutes