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This Thirty-Minute Roasted Asparagus and Carrots dish has a sophisticated royal appearance and a delicious taste. Both veggies provide antioxidant benefits, suitable for overall health.
1 lb. asparagus/1 bunch
1 lb. purple carrots/ 4 large
2 Tbs. Extra virgin olive oil.
½ tsp. Kosher or pink salt.
¼ tsp. black pepper
2 tsp. lemon juice
2 cloves garlic
½ tsp. Garlic and onion powder
½ tsp. crushed red pepper
1 Tbs. Parmesan Cheese or Nutritional Yeast
2 Tbs. plant-based butter
Preheat your oven to 425°F.
Prep your vegetables by snapping off the asparagus’s ” woody ” ends and trimming the carrots’ ends, peeling them, and slicing them into long thin pieces (roughly the same size as the asparagus).
Add your prepared carrots and asparagus to a large 18 x 26-inch baking sheet. Add the olive oil, salt, and pepper, and toss to coat. If you’re adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.
Roast for 20 minutes until tender with crispy edges. Serve hot!
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More