Description
A simple and delicious recipe for roasted asparagus and carrots, perfectly seasoned and caramelized to bring out their natural sweetness. This healthy side dish is quick to prepare and ideal for pairing with roasted meats, fish, or grain bowls.
Ingredients
Scale
Vegetables
- 1 pound asparagus, trimmed
- 1 pound carrots, peeled and sliced into sticks
Seasonings
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or rosemary
- 1 tablespoon lemon juice (optional)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Oven and Vegetables: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Trim the asparagus and peel and slice the carrots into sticks, ensuring they are similar in thickness for even roasting.
- Toss with Seasonings: Place the asparagus and carrots evenly on the baking sheet. Drizzle with olive oil and add the minced garlic, salt, black pepper, and dried thyme or rosemary. Toss thoroughly until the vegetables are well coated.
- Roast the Vegetables: Roast in the preheated oven for 18 to 22 minutes, stirring once halfway through the cooking time to ensure even caramelization. The vegetables should be tender and lightly browned when done.
- Finish and Serve: Remove the baking sheet from the oven. If desired, drizzle the vegetables with lemon juice and sprinkle with grated Parmesan cheese. Serve warm as a flavorful side dish.
Notes
- Cut carrots to a thickness similar to asparagus to ensure even roasting.
- This dish pairs well with roasted chicken, fish, or grain bowls.
- For extra browning, use a metal baking sheet instead of parchment and avoid overcrowding the pan.
