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1
lb Baby Carrots
1 lb Asparagus, trimmed
1 cup Prunes
1 recipe Smoky Pepper Pecan Vinaigrette
Combine
the carrots, asparagus, prunes and vinaigrette in a gallon
size zipper-top bag. Marinate one hour. Roast the carrots on
a foiled lined shallow edged pan for 30 minutes at 400°.
Add the asparagus and prunes the last 15 minutes.
Variation: Marinate 2 lb. tender young
asparagus for one hour. Roast on a foil-lined, shallow-edged pan for 15
minutes at 400°.
Smoky
Pepper Pecan Vinaigrette
2
ounces Spicy Pecan Vinegar
3 ounces olive
oil
3 ounces orange
juice
1 clove of garlic, minced
2 Tablespoons Land Run Smoky Pepper Seasoning
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