Roasted Asparagus and Carrots with Crispy Serrano Ham
Want to enjoy a healthy and tasty springy side dish? Savor this quick recipe of fresh roasted vegetables, enhanced with the bold flavor of GOYA® Extra Virgin Olive Oil and seasoned with GOYA® Adobo. Add our secret Spanish ingredient, crispy chopped serrano ham, for a special finishing touch. The result is simply delicious and nutritious, and guaranteed to keep your taste buds happy.
Total Time
45m
Prep Time:15m
Yields:6 Servings
Ingredients
1 lb.
carrots, peeled and julienned
1 lb.
asparagus, cut into 3” pieces
1
bunch scallions, cut into 3” pieces
1 tsp.
fresh chopped rosemary
4 tbps.
2 tbps.
sherry vinegar
1 oz.
Directions
Step 1
Preheat oven to 425°F. Toss together carrots, asparagus, scallions, rosemary, Adobo, 2 tablespoons olive oil, and 1 tablespoon water in large rimmed baking sheet. Spread in an even layer and bake 12 minutes, or until vegetables are tender, stirring occasionally.
Step 2
Add vinegar and 1 tablespoon olive oil to vegetable mixture; toss to combine.
Step 3
Meanwhile, heat remaining 1 tablespoon olive oil in small skillet over medium heat. Add ham and cook, stirring for 1 to 2 minutes or until crisped. Remove ham with slotted spoon; scatter over vegetables.
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Roasted Asparagus and Carrots with Crispy Serrano Ham
Prep Time 15m
Total time 45m
Yields: 6 Servings
Want to enjoy a healthy and tasty springy side dish? Savor this quick recipe of fresh roasted vegetables, enhanced with the bold flavor of GOYA® Extra Virgin Olive Oil and seasoned with GOYA® Adobo. Add our secret Spanish ingredient, crispy chopped serrano ham, for a special finishing touch. The result is simply delicious and nutritious, and guaranteed to keep your taste buds happy.
Ingredients
1 lb.
carrots, peeled and julienned
1 lb.
asparagus, cut into 3” pieces
1
bunch scallions, cut into 3” pieces
1 tsp.
fresh chopped rosemary
4 tbps.
2 tbps.
sherry vinegar
1 oz.
Directions
Step 1
Preheat oven to 425°F. Toss together carrots, asparagus, scallions, rosemary, Adobo, 2 tablespoons olive oil, and 1 tablespoon water in large rimmed baking sheet. Spread in an even layer and bake 12 minutes, or until vegetables are tender, stirring occasionally.
Step 2
Add vinegar and 1 tablespoon olive oil to vegetable mixture; toss to combine.
Step 3
Meanwhile, heat remaining 1 tablespoon olive oil in small skillet over medium heat. Add ham and cook, stirring for 1 to 2 minutes or until crisped. Remove ham with slotted spoon; scatter over vegetables.
