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.