Basil Scented Asparagus and Baby Carrots
We want to celebrate mother’s day in fashion and not spend too much time in the kitchen. This is a quick, easy, colorful side dish. Basil Scented Asparagus and Baby Carrots lends color, texture, and spring flavors to any buffet or plate. When you make the asparagus, be sure to cut the tough lower section off. Much of the asparagus available in spring is thin and tender. So, it should cook up pretty quick and be a pleasure to eat. And, there’s nothing funny about asparagus.
We call for basil oil here. You can buy a basil oil or make your own. Most commercially available basil oils are filtered to remove any organic matter that will break down over time. If you want chunks of basil, feel free to add some chopped basil or make your own oil by blending it with basil. Basil oil adds a nice Earthy flavor that really accents both vegetables.
When picking baby carrots, go for the real ones. A lot of stores sell these little oval nubs as baby carrots. But, they aren’t. You want ones with a bit of the stem showing. You can get them by the bunch and peel your own. But, that is not necessary anymore. Many stores have peeled baby carrots readily available. You can even find them in warehouse clubs like Costco.
Basil Scented Asparagus and Baby Carrots don’t care if they are mainstream or indy. They just look and taste great.
Basil Scented Asparagus and Baby Carrots
Ingredients
- 20 pieces Asparagus (cut about 1.5 inches from the bottom to get rid of the tough stem)
- 12 each Peeled baby carrots (real baby carrots, not the nubs)
- 1/4 cup basil oil
- Salt and pepper to taste
- Basil leaves to garnish
Instructions
- preheat oven to 400
- Toss asparagus and baby carrots in basil oil, salt, and pepper. Lay them out in a single layer on separate sheet pans. They cook at different temperatures.
- Roast the carrots for about 15 minutes until they soften enough to eat. Roast the Asparagus for 8 to 10 minutes. It should be pliable, but maintain its color. Serve hot with a basil garnish.