Roasted Asparagus and Carrots with Crispy Serrano Ham

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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.

Total Time

45m

Prep Time:15m

Yields:6 Servings

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Ingredients

1 lb.

<p><span>carrots, peeled and julienned</span></p>

1 lb.

<p><span> asparagus, cut into 3” pieces</span></p>

1

<p><span>bunch scallions, cut into 3” pieces</span></p>

1 tsp.

<p><span>fresh chopped rosemary</span></p>

2 tbps.

<p><span>sherry vinegar</span></p>

1 oz.

Serrano Ham (4 slices), cut crosswise into ¼” strip

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>Add vinegar and 1 tablespoon olive oil to vegetable mixture; toss to combine.</p>

Step 3

<p>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.</p>

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