Roasted Asparagus and Baby Carrots

Roasted Asparagus and Baby Carrots
Makes 6 servings
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  1. 1 bunch fresh asparagus, trimmed
  2. 1/2 pound baby carrots with tops, trimmed and halved lengthwise
  3. 2 teaspoons olive oil
  4. 1 teaspoon fresh thyme leaves
  5. 1/2 teaspoon seasoned salt
  6. 1/2 teaspoon ground black pepper
  1. Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil.
  2. Place asparagus and carrots on prepared pan. Add oil and remaining 3 ingredients, tossing gently to coat. Roast vegetables for 10 to 15 minutes or until tender.
Paula Deen Magazine