Asparagus And Carrots Parmesan Recipes

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

EASY ROASTED ASPARAGUS AND CARROTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking pan with foil then spray with cooking oil for easy clean-up, or spray a baking pan with cooking spray.
• Rinse the asparagus and cut of about 2 inches of the bottom ends. Add the asparagus to half of the pan and carrots to the other half, making sure not to overlap them. Drizzle with the oil and sprinkle with salt, pepper, and garlic powder. Using your hands, mix it coat, not mixing the carrots and asparagus together and still keeping them apart so they do not overlap. Bake for 10 minutes, flip over and bake an additional 5-10 minutes, if needed. This is depending on how thick the asparagus are. Garnish with nutritional yeast and lemon and season to taste with additional salt if needed.

ROASTED ASPARAGUS AND CARROTS

Steps:

• Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.

ASPARAGUS PARMESAN

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450 degrees. Trim tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
• Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

ROASTED PARMESAN CARROTS

Steps:

• Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

STIR-FRIED ASPARAGUS AND CARROTS

Steps:

• Combine broth, soy sauce, cornstarch and sugar in a small bowl, stirring until items are disolved making a broth.
• Heat oil, in a non-stick skillet, then add the asparagus pieces, cooking and stirring constantly, until bright green (about 2 minutes).
• Add the broth mixture and carrots, cooking and stirring constantly until sauce is thickened and asparagus tender (about 3 more minutes).

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

EASY PARMESAN ASPARAGUS

Steps:

• Brush asparagus spears with oil; place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender., Combine Parmesan cheese and garlic salt; sprinkle over asparagus.

ROASTED PARMESAN-GARLIC CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
• Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

GARLIC ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

LEMON ASPARAGUS AND CARROTS

Steps:

• Sodium Wash, trim, and peel small carrots.
• Place carrots in a steamer basket above boiling water.
• Cover and steam about 15 minutes or till crisp- tender.
• Rinse carrots in cold water; drain.
• Meanwhile, cook frozen asparagus spears according to package.
• Rinse asparagus in cold water; drain.
• Cover and chill drained carrots and asparagus.
• To serve, arrange carrots and asparagus on a platter.
• Sprinkle with a little lemon juice and lemon pepper.

ROASTED ASPARAGUS, BABY CARROTS, AND SCALLIONS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• On jellyroll pan, toss asparagus, carrots and scallions with oil, salt, rosemary and pepper.
• Roast until tender, about 20 minutes, stirring halfway through cooking time.