New This Month

Roasted Asparagus and Carrots

Serve these alongside our Brisket with Dried Fruits.

  • Servings: 10

Photography: EARL CARTER

Source: Martha Stewart Living, April 2005


  • 3 pounds thin carrots, peeled
  • 2 pounds asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.

Reviews Add a comment