If you prefer savory vegetables, not sweet, this recipe is for you. The recipe is the same for both the carrots and the asparagus but I cook them on separate pans to accommodate different tastes in our family.
Carrots
1 bunch of rainbow carrots, peeled and sliced
1 tsp olive oil
½ tsp garlic powder
1/4 cup freshly grated Parmesan cheese
salt and pepper, to taste
Asparagus
1 bunch of asparagus, trimmed to remove the woody ends
1 tsp olive oil
½ tsp garlic powder
1/4 cup freshly grated Parmesan cheese
salt and pepper, to taste
Preheat the oven to 425°.
Place the asparagus or carrots on a baking stone or foil lined baking sheet.
Drizzle olive oil over asparagus or carrots and toss to coat. Then, sprinkle with salt, pepper and garlic powder.
Bake asparagus for 10 to 12 minutes. Bake carrots for 15 minutes.
Remove from the oven and sprinkle with Parmesan cheese.
Return to the oven and bake the asparagus for an additional 2 to 4 minutes and the carrots for an additional 10 to 15 minutes.
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