Baby Carrots and Asparagus with Rosemary

Another good recipe from Wendy.
Ingredients
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
Method
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.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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