Roasted Carrots with Asparagus and Rabe
This is the perfect springtime side dish for roast leg of lamb or chicken. High heat and minimal seasoning releases the naturally sweet and savory flavors of the vegetables creating a harmonious balance for your easy weeknight dinners.
Equipment
- One 12-inch cast iron skillet or rimmed baking sheet lined with parchment paper
Ingredients
- 2 cups diced carrots from 2 to 3 large carrots
- 2 cups diced asparagus from 4 to 6 asparagus
- 2 cups chopped rabe Dino, Broccoli, or Napa rabe all work well here
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Peel and slice carrots into ½ inch diced pieces on the diagonal. Add to a 12-inch cast iron skillet or rimmed baking sheet lined with parchment paper.
- Trim the ends of the asparagus spears and slice into ½ inch diced chunks on the diagonal. Add to the skillet with the carrots.
- Remove the outer leaves of the rabe and roughly chop the tops and stems. Add the chopped rabe to the cast iron skillet with accompanying vegetables.
- Drizzle vegetables with the olive oil and season with kosher salt. Roast the carrots, asparagus, and rabe for 15 to 20 minutes or until vegetables begin to caramelize and carrots are knife tender. Serve immediately with roast protein and other sides of choice.
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