Easy Balsamic Asaparagus Medley

• 1 lb asparagus spear
• 13 cup baby carrots
• 1 cup green beans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 12 teaspoon kosher salt (or sea salt)
• 12 teaspoon ground black pepper

1. Cut the baby carrots into halves or quarters.
2. I prefer to eat them thinly cut, some people like them thicker or whole.
3. I prefer to leave the greenbeans whole.
4. Cut the starchy part of the asparagus spears off, then put all the veggies into a large tossing bowl.
5. In a small bowl, mix the oil, vinegar, garlic, salt, and pepper together well to make a marinade.
6. Pour over the veggies and toss well to coat.
7. Lay them out in a baking dish (I use 11 x 7) and roast at 425F for about 15 minutes, or until lightly browned but not burnt.

spear, baby carrots, green beans, olive oil, balsamic vinegar, kosher salt, ground black pepper

Taken from www.food.com/recipe/easy-balsamic-asaparagus-medley-427840 (may not work)