A Bite Inspired by… Spring:
Spring is such an exciting time! It means gorgeous flowers, beautiful sunshine, and, most importantly, lovely garden fresh, spring vegetables! This Balsamic Roasted Asparagus and Carrots dish highlights the inherent flavors of the vegetables and allows them to shine. The beauty of spring is all natural, so your veggies should taste that way too. Fresh, crisp, and flavorful. This recipe is ready in 20 minutes and you can use any fresh veggies that are available to you. Asparagus and carrots are just the start. Get creative and let your spring inspiration shine!
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The way the weather has been, I honestly thought that spring would never get here. Good news, though! It’s finally here… mostly. We did get a little bit of snow two weeks ago, but—well, whatever. I’ll take it. At least my daffodils are starting to bloom!
I love spring! It’s the season of growth, beauty, and new beginnings. Nothing gives you hope and joy like spring does. All those beautiful flowers, gorgeous weather, and more daylight. What’s not to love?
Seeing the beginnings of spring always gets me excited for fresh, spring vegetables like asparagus and carrots. So, surprise! This dish is all about asparagus and carrots. Saw that one coming, huh? ? If you’ve read some of my other veggie posts (The Best Chipotle Vegetables and Healthiest Garden Salad are two of my favorites), you know that I’m really big on enhancing the flavors of vegetables, while maintaining their integrity. I don’t usually cook vegetables into a mush or dump a lot of heavy sauces on them, unless there’s a specific reason for it. I like my veggies to taste fresh, clean, and crisp—just like spring!
This Balsamic Roasted Asparagus and Carrots dish is so simple, yet so delicious! Balsamic vinegar is the secret (or not-so-secret—I did put it in the title) ingredient for the delicious flavors in this dish. Balsamic has such an enticing balance of sweet and sour that turns any old dish into an exciting one! The ingredients for this dish are: asparagus, carrots, olive oil, balsamic vinegar, vegetable broth, salt, and pepper. No, really. That’s it. But, that’s all that these gorgeous spring veggies need to taste amazing.
You toss all the ingredients in a baking dish, crank the temperature to 425 degrees, and let the oven work its magic. Within 15 minutes, the flavors have melded and the veggies have caramelized (pictured above: before roasting on top, after roasting on the bottom). That’s the beauty of balsamic vinegar—it has sweetness in it, so you get that lovely caramel flavor without adding any actual sugar. You’ll be surprised at how complex this dish tastes considering the small number of ingredients. A little sweet, a touch of sour, a bit of salt, and a lot of tasty, freshness. Perfect!
Another great thing about this dish is that you can use the same recipe to cook lots of other vegetables besides asparagus and carrots. Olive oil and balsamic vinegar complement practically any fresh vegetable. Brussel sprouts, onions, tomatoes…even fennel! Discover your own veggie inspiration with this recipe– the sky’s the limit! Just adjust the cooking time a bit for whichever vegetable you’ve chosen and follow the rest of the recipe as written. Done– so easy! (If you have specific questions about a certain vegetable, feel free to comment below.)
Spring doesn’t need a lot of fanfare to get people excited. It gets its popularity from simply being beautiful. Shouldn’t your spring veggies be served the same way? So, go ahead. Welcome spring with this easy, gorgeous side dish!
- 1 lb asparagus, woody ends snapped off
- 2 large carrots, cut into matchsticks
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegetable broth
- Salt and pepper
- Preheat the oven to 425 degrees.
- Mix olive oil and balsamic vinegar togther in a small bowl.
- Add asparagus and carrots to a 9x13 inch baking dish. Pour the olive oil and balsamic vinegar mixture over the top. Toss well to coat evenly.
- Add vegetable broth. Season generously with salt and pepper. Toss to coat again.
- Put baking dish in the pre-heated oven. Bake for 10-15 minutes until veggies are cooked through, but still crunchy. Enjoy!