The Roasted Asparagus, Potatoes, and Carrots Side Dish

The Roasted Asparagus, Potatoes, and Carrots Side Dish

The Grecian New Orleanian

Here is a very elegant and tasty vegetable dish that can be enjoyed during fasting times, as a vegetarian dish, or as a delicious side dish to accompany beef, pork, chicken, seafood, etc., during any time of the year. Here we go….

2 pounds asparagus, with rough end tips cut off, cut into bite size pieces (once your knife slices through the ends easily, then you have cut enough off and your asparagus will be tender to eat once cooked-usually about an inch or a little more, is what you have to cut off )

2 medium potatoes, skin on, diced into cubes

2 large handfuls of baby carrots (or 3 medium carrots), cut up into small bit size pieces

1/2 red onion, diced

1/2 red bell pepper, diced into bite size pieces

1 green onion sliced

8 teaspoons extra virgin olive oil (if fasting, use vegetable or canola oil)

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2 responses to “The Roasted Asparagus, Potatoes, and Carrots Side Dish

  1. A dear friend of mine made this last night and saved me a bit to taste. Let me tell you, this dish was absolutely Devine!!! I recommend this to anyone. I can’t wait to make it myself. Im new to thid blog and I want to say Thank You for sharing your fabulous recipes.

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