Roasted Carrots and Asparagus with Tarragon Butter

Name: Roasted Carrots and Asparagus with Tarragon Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4-5 carrots, (peeled and then halved and quartered lengthwise); 1 bunch asparagus, (trimmed (you want roughly equal amounts of carrots and asparagus)); 1 tablespoon extra virgin olive oil; ½ teaspoon kosher salt, (for seasoning); ¼ teaspoon fresh ground black pepper, (for seasoning); 4 tablespoons unsalted butter, (at room temperature); 1 tablespoon fresh tarragon leaves, (finely chopped, plus extra for garnish); ¼ teaspoon kosher salt; 1 teaspoon lemon juice; 2 tablespoons pistachios, (shelled, toasted, and finely chopped)

Roasted carrots and asparagus are tossed with tarragon-infused butter, then finished with toasted pistachios for texture and nutty depth.

Glycemic Load: 2.2 (Low)

147 calories per serving

Serves: 4

Prep: 5 minutes

Cook: 20 minutes

Original recipe: maplevinekitchen.com

About This Calculation

Roasted Carrots and Asparagus with Tarragon Butter has a low glycemic load of 2.2 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are carrots, raw (GL 1.9), 1 bunch asparagus, (trimmed (you want roughly equal amounts of carrots and asparagus)) (GL 0.2), pistachios, shelled (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.