Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle

These Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle are a burst of spring  flavors on a plate. Not only is this healthy veggie side dish going to make your family happy, it is also fancy enough for entertaining.

It’s the end of another holiday weekend. I hope you are not feeling too guilty about what you ate. Did you have more ham, lamb, and fixin’s than you should have? Were the desserts too good to pass up? Was the Easter Bunny too generous with the chocolates and other confections?

If the answer is yes to any or all of the above, then these asparagus bundles will help offset the guilt of your dietary indiscretion. These bundles are tasty, colorful, and healthy. Asparagus and parboiled carrots are bundled in a hollowed out tomato and roasted simply with extra virgin olive oil, salt, and pepper. They are served with a goat cheese, sour cream,  and lemon drizzle. For a finishing touch, chopped walnut adds crunch and interest.

These little bundles will make any ordinary family meal feel special. They are particularly ideal for entertaining. Both the veggie bundles and the drizzle can easily be made a couple days ahead—slightly undercook the bundles, then on the day of, reheat for a few minutes. Garnish and serve. Your guests will surely be impressed with this simple side dish!

Enjoy the last few days of March. I’m looking forward to April showers (not really!)—it does bring forth May flowers. Yay!!

Have a wonderful week!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Pan for boiling carrots—this 10-inch ceramic nonstick saute pan comes with a tempered glass lid and has a stay cool handle.
• Baking sheet—I have this is non-stick and warp resistant baking sheet with a corrugated bottom. It is PTFE, PFOA and BPA free and comes with a cooling rack.
• Vegetable peeler—this has a swiveling twin blades and a non slip grip handle.
• Parchment paper—the box comes with 70 square foot of unbleached and chlorine free parchment paper.

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Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Sides Recipe Keys: V Vegetable

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings:6 Servings

Description

These Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle are a burst of spring  flavors on a plate. Not only is this healthy veggie side dish going to make your family happy, it is also fancy enough for entertaining.

Ingredients

• 1 bunch asparagus
• 2-3 medium carrots
• 6- 7 large plum tomatoes
• 1 tablespoon extra virgin olive oil 
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup chopped walnuts

For the drizzle:

• 4 tablespoons goat cheese
• 3 tablespoons low fat sour cream
• 1 tsp. fresh lemon juice
• 1/2 teaspoonmilk
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 375° F.
2. Cut 1/3 off the bottom of each asparagus spear. Peel and cut carrots to roughly 1/3-inch thick sticks and as long as the asparagus spears. Boil carrots until they are cooked about half way (somewhat tender and not droopy), about 5 minutes. Remove carrots and place in a bowl with plenty of cold water to cool.
3. Remove carrots and place in a platter. Add asparagus. Drizzle and coat with olive oil, salt, and pepper.
4. Cut both ends off the tomatoes. Run a slender, pointed knife around the inside of the tomato wall to hollow out the pulp and seeds inside. Discard or reserve the pulp for sauces or whatever else you want.
5. Insert two carrot sticks and 3-4 asparagus spears (depending on the thickness of your asparagus and the diameter of the tomatoes) through each of the hollowed out tomato. Place bundles on a parchment paper lined baking sheet. Brush the tomatoes with the any residual oil from the platter.
6. Bake for about 10 – 15 minutes or until carrots and asparagus are tender crisp. Baking time varies depending on the thickness of the asparagus.
7. While bundles are baking, prepare drizzle. To start, soften goat cheese for a few seconds in the microwave, if needed. Combine with the remaining ingredients. Whisk until smooth and creamy.
8. To serve, pipe the goat cheese drizzle over the bundles. Sprinkle with walnuts.
9. Makes 6 to 7 bundles.

Keywords:Roasted Asparagus, Simple Side Dish, Healthy Side Dish, Carrot

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