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. This healthy veggie side dish will make your family happy and 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 fixings 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. They 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 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 of days ahead—slightly undercook the bundles, then reheat for a few minutes on the day of. 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!)—they do 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.)

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

YOU MIGHT ALSO LIKE THESE RECIPES

Cheesy Tomato and Onion Tart	Spinach and Chicken Hash Brown Patties
Springtime Potato Salad	Brussels Sprouts with Apple Walnut and Bacon

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. This healthy veggie side dish will make your family happy and 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 teaspoon milk
• 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 the carrots until they are cooked about halfway (somewhat tender and not droopy), about 5 minutes. Remove the carrots and place them in a bowl with plenty of cold water to cool.
3. Remove carrots and place them on 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 hollowed-out tomato. Place bundles on a parchment-lined baking sheet. Brush the tomatoes with any residual oil from the platter.
6. Bake for about 10 – 15 minutes or until the carrots and asparagus are tender and crisp. Baking time varies depending on the thickness of the asparagus.
7. While bundles are baking, prepare the 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

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.