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Roasted Asparagus and Carrots with SBG Fig
INGREDIENTS
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1 lb fresh carrots, peeled and cut into ¼ inch sticks
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1 clove garlic, minced
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1 Tbsp olive oil
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1/8 tsp salt
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1/8 tsp pepper
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1 lb. fresh asparagus, tough ends removed
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1 tsp fresh minced thyme
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2 Tbsp. Sue’s Fig Balsamic Glaze
DIRECTIONS
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Preheat oven to 375 degrees
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Place carrots, garlic, olive oil, salt and pepper on a roasting pan and toss. Spread out in one layer.
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Cook for 20 minutes
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Add asparagus and roast for an additional 10-15 minutes.
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Remove from oven and add thyme and Sue’s Fig Balsamic Glaze (Traditional 18 yr old glaze is also a good option)
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