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ROASTED SPRING VEGETABLES




Source of Recipe


internet






List of Ingredients



• 1/2 cup parsley leaves, chopped
  
• 1/2 cup mint leaves, chopped
  
• 2 teaspoons grated lemon rind
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon minced garlic
  
• 1-1/2 pound carrots, peeled and sliced
  
• 2 pounds asparagus, trimmed and cut in half
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  






Instructions



1. In a medium bowl, combine parsley, mint, lemon rind, salt, and garlic; mix well.
   
   
2. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil.
   
3. Place carrots on one baking sheet, asparagus on the other. Toss each with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
   
4. Place carrots in oven for 20 minutes. Stir carrots; return to oven along with asparagus. Roast until vegetables are browned and crisp-tender. Toss with parsley mixture; arrange on serving platter.
   






Final Comments


Yield: 8 servings