Roasted Asparagus and Carrots with Crispy Serrano Ham

Roasted Asparagus and Carrots with Crispy Serrano Ham
Roasted Asparagus and Carrots with Crispy Serrano Ham

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La Cocina Goya

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.

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1 lb.

carrots, peeled and julienned

1 lb.

asparagus, cut into 3” pieces


bunch scallions, cut into 3” pieces

1 tsp.

fresh chopped rosemary

4 tbsps

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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2 tbsps

sherry vinegar

1 oz.

Serrano ham (4 slices), cut crosswise into ¼” strips

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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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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Appetizers & Snacks Under 60

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