Roasted Asparagus and Carrots with Crispy Serrano Ham

By carvalhohm

Ingredients

• 1 lb. carrots, peeled and julienned
• 1 lb. asparagus, cut into 3” pieces
• 1 bunch scallions, cut into 3” pieces
• 1 tsp. fresh chopped rosemary
• 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 4 tbsp. Extra Virgin Olive Oil, divided
• 2 tbsp. sherry vinegar
• 1 oz. Serrano ham (4 slices), cut crosswise into 1/4” strips

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

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.

2. Add vinegar and 1 tablespoon olive oil to vegetable mixture; toss to combine.

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.