Lemon Asparagus And Carrots Recipes

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.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

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.

ASPARAGUS AND CARROTS WITH LEMON DRESSING

Steps:

• Peel bottom 2/3 of each asparagus spear. Cut spears in 2-inch pieces and set aside. Place carrots in a medium saucepan with water to cover and a pinch of salt. Bring to a boil and simmer over medium heat for 10 minutes or until just tender. Using a slotted spoon, place carrots in a strainer, leaving liquid in saucepan. In a small bowl, whisk olive oil with lemon juice and zest. Season to taste with salt, pepper, and cayenne. Bring carrot cooking liquid to a boil. Add asparagus and boil uncovered for 3 minutes or until just tender. Place carrots in a strainer. If not serving hot, rinse asparagus with cold water; drain well. Combine asparagus and carrots in a shallow serving bowl. Add dressing, thyme, and chives and toss lightly. Taste and adjust seasoning. Serve hot, warm, or cool. Tip: If you're preparing the vegetables ahead to serve as a cool salad, the color of the asparagus will be brightest if you add the lemon dressing at the last minute.

ASPARAGUS AND CARROT SLAW

Steps:

• Toss carrots and asparagus with mint, onion, oil, lemon juice, and salt.

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.