You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Ashley Gurke, Production Cook, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010
9 asparagus spears, trimmed
9 baby carrots, cleaned, cut in half
9 peanut potatoes, cleaned, cut in half
3 oz. extra virgin olive oil
Salt and pepper, to taste
Method: Heat oven to 400°F. Lightly coat asparagus, carrots and potatoes in olive oil; season with salt and pepper. Roast in oven until golden-brown.
ACF reserves the right to remove inappropriate comments.