Citrus Roasted Spring Veggies


Rainbow Carrots
Olive Oil
Salt & Pepper
Blood Oranges
Parmesan Cheese
Herbs de Provence


On a parchment lined baking sheet arrange trimmed asparagus and halved rainbow carrots.
Toss the vegetables with a few tablespoons of olive oil, salt and pepper to taste.
Scatter slices of blood orange and lemon over the vegetables.
Sprinkle over the entire dish 1/2 cup Parmesan cheese mixed with herbs de Provence.
Bake the vegetables until cooked through and charred slightly in a 400° oven, 20-30 minutes.]]>


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