Tuesday, October 12, 2010

80--- Roasted Asparagus and Carrots

This is such a tasty way to get your veggies! This dish can be so colorful-- look for the "new" varieties of carrots that are white and purple to add variation.

In Roman times, carrots were purple and white. Although most of the nutrient content does not vary much, an orange carrot does have slightly more beta-carotene than these historical varieties. Carotenoids and other antioxidants known as falcarinols are found in all varieties of carrots. These antioxidants may help prevent cancers and aid in preventing heart disease also!

Roasted Asparagus and Carrots
Serves 4

1 bunch asparagus, trimmed and cut into 3" pieces

3 carrots, halved or quartered (depending on how "chunky" your carrot is)-- aim for 1/2" thick

2 Tbsp pine nuts

1 Tbsp olive oil

1 Tbsp garlic powder

1 Tbsp Vegetable Seasoning

Preheat oven to 450 degrees. Place asparagus, carrot slices, and pine nuts in a baking dish. Add olive oil and seasonings, toss to coat. Roast in oven for 15-20 minutes or until slightly brown and carrots soften.

Nutrition Info per 1/4 recipe: 88 calories, 6.5 g fat, 2 g protein, 6.7 g carbohydrates, 2.3 g fiber

1 comment:

  1. Nice going to try that with my home made stilton kievs, think I'll try some broccoli with it too and serve with new potatos