Simple Baked Asparagus and Carrots

If you are ever in need of something simple, beautiful, and delicious, look no further.  I think this takes the cake for falling in that catagory.  Just look at the pictures! (I couldn't resist adding a lot of them.)  This is one of the prettiest dishes that has ever come into existance at my house.  And I think it took all of 15 minutes to make, and then you stick it in the oven.  Not to mention that is tastes marvelous.  Cashews, a slightly zippy sauce, and some nice tender asparagus thrown together with carrots, which are always good.  It would be especially great for spring time, when the weather begins to warm up, because it's warm, but not very warming.  It's light and satisfying to the taste buds.  I almost didn't want to take it off the pan, it was so pretty!

Simple Baked Asparagus and Carrots

Adapted from Vegan Yumyum

Serves 4

1/4 Cup cashews
1 tsp chili sauce
1 lb asparagus, last little woody bit cut off
4 carrots, peeled and cut into long, thin strips (about enough to equal the asparagus)

2 tbsp Soy sauce

2 tsp Balsamic vinegar

1 tbsp Better than Bullion Beef Flavouring
2 tsp yellow bean paste
Zest and juice of 1 lemon
Preheat the oven to 400 convection bake.
Mix together the chili sauce, soy sauce, balsamic vinegar, bullion, yellow bean paste, and lemon in a small bowl.

Add the carrots, asparagus, and sauce to a large plastic bag and shake well to coat.

Place the asparagus on a baking sheet coated with nonstick spray. Sprinkle with cashews and bake for 5 minutes, until veggies are tender. Turn the broiler on for a couple of seconds, just until the veggies are slightly browned, watching carefully to make sure they don’t become burned. Serve.