Roasted Vegetables
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Credit: Ashley Gurke, Production Cook, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010
Ingredients
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
Instructions
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.
Yield
3 servings
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