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Recipe: Goya’s Roasted Asparagus and Carrots with Crispy Serrano Ham

Featuring winner of the ChefsBest Excellence Award, Goya Extra Virgin Olive Oil

Try this recipe for a hearty and healthy side to your meal! A diverse combination of tasty ingredients, these roasted veggies are sure to leave you satisfied.

Prep time: 15 mins.

Total time: 45 mins.

Yields: 6 servings


  • lb. carrots, peeled and julienned
  • 1 lb. asparagus, cut into 3” pieces
  • 1 bunch scallions, cut into 3” pieces
  • 1 tsp. fresh chopped rosemary
  • ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
  • 4 tbsps GOYA® Extra Virgin Olive Oil, divided
  • 2 tbsps sherry vinegar
  • 1 oz. Serrano ham (4 slices), cut crosswise into ¼” strips


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.

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

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.


Recipe and image sourced from

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