This dish is extremely simple, but tastes great! The green of the asparagus mixed with the bright orange of the carrot make for some fantastic presentation as well. I would highly recommend getting carrots with the green tops still on. If this is not available, some baby carrots will do ok.
Carrots are loaded with vitamins A and K. In fact, one serving of cooked carrots gives well over the daily recommend value of vitamin A. Vitamin A aids in cleansing the body, especially the liver, of extra toxins and fats. Carrots also have a high amount of beta-carotene (of course), beta-carotene acts as an antioxidant and helps reduce cellular aging. The high amount of beta-carotene and vitamin A combined help with our complexion, keeping skin luminous and healthy.
Asparagus is also packed with fiber, vitamins A, K, and C. Having almost all the recommend daily intake of vitamin K. Like carrots, asparagus is also high in antioxidants that help fight free radicals. Both carrots and asparagus have been found to reduce the risk of colon, lung, and prostate cancer.
Ingredients
Servings: 4 Prep time: 10 minutes Cook time: 30 minutes
- 1 pound small carrots, peeled with tops cut to 1/8 inch
- 1 pound asparagus, whole with the ends cut
- 1 1/2 tablespoons olive oil
- 1/2 to 1 teaspoon chili flakes
- salt and pepper to taste
Recipe
Heat oven to 400 degrees. While oven is heating, peel carrots and mix all ingredients into a bowl, making sure they are evenly coated. Place carrot and asparagus mixture on an aluminum lined baking sheet. Roast in oven for fifteen minutes. Remove from oven after fifteen minutes and re-mix. Lower oven temperature to 325 degrees and roast for five to ten minutes or until vegetables are slightly browned and tender. Remove from oven, mix, and serve.
If you prefer, you can also cut the carrots and asparagus into 1-2 inch diagonal pieces.
This recipe has been modified from Martha Stewart and Epicurious
