Espárragos y zanahorias asados: tiernos y caramelizados

Ingredientes

• 1 lb carrots, peeled and sliced into 1/2-inch diagonal coins
• 1 lb asparagus, woody ends trimmed
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 1 tbsp honey
• 1 tsp balsamic vinegar
• 0.25 cup parmesan cheese, freshly grated
• 1 lemon wedge, freshly squeezed

Preparación

1. 1

   Preheat the oven to 425°F (220°C). Note: This high temperature is the only way to get a char before the vegetables turn to mush.

2. 2

   Slice the 1 lb carrots on a sharp diagonal into 1/2 inch coins. Note: Diagonal cuts create more surface area for the honey to cling to.

3. 3

   Toss the carrots directly on a parchment lined sheet with 1 tbsp olive oil, 0.5 tsp salt, 0.25 tsp pepper, and 0.25 tsp garlic powder.

4. 4

   Spread in a single layer and roast for 10-12 minutes until the edges start to turn golden.

5. 5

   Trim the 1 lb asparagus and toss in a bowl with the remaining 1 tbsp olive oil, 0.5 tsp salt, 0.25 tsp pepper, and 0.25 tsp garlic powder.

6. 6

   Add the asparagus to the pan with the carrots, then drizzle the 1 tbsp honey and 1 tsp balsamic vinegar over everything.

7. 7

   Toss lightly with tongs to ensure the glaze covers every piece.

8. 8

   Roast for 8-10 minutes more until the asparagus tips are slightly charred and the carrots are tender.

9. 9

   Sprinkle 0.25 cup parmesan over the vegetables in the final 2 minutes of cooking until the cheese is melted and bubbly.

10. 10

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