Baby Carrots and Asparagus with Rosemary

Another good recipe from Wendy.
2 bunches of baby carrots
50 gm 2 oz vegan margarine, chopped
2 sprigs of rosemary, same length as carrots
1 tsp sea salt
2 Tblsp balsamic vinegar
2 bunches asparagus, trimmed
Pre-heat the oven to 180 C, 350 F, Gas Mark 4.
Trim the carrots leaving a 2 cm 1/2 inch of stalk. Gently scrub and rinse under cold water to remove any dirt
Place the carrots in a baking dish lined with baking paper. Add the margarine, rosemary, salt and drizzle over the balsamic vinegar. Toss to coat. Place in the oven and cook for 30 minutes. Add the asparagus and toss to coat. Cook for a further 15 minutes until tender.
Arrange on a serving dish and drizzle over any juices.
Serve hot.
Serves 4 people.

This entry was posted in Vegetable dish and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s