Roasted Asparagus and Carrots (Printable view)
Tender asparagus and sweet carrots roasted with olive oil, garlic powder, and herbs until caramelized. A colorful and nutritious side dish.
# What You'll Need:
→ Vegetables
01 - 1 lb asparagus spears, ends trimmed
02 - 3 large carrots, peeled and cut into 2-inch sticks
→ Seasonings
03 - 2 tbsp olive oil
04 - 1 tsp sea salt
05 - 1/2 tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp dried thyme or Italian seasoning blend
→ Garnish
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tbsp lemon zest
# Steps:
01 - Set oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - Spread asparagus spears and carrot sticks across the prepared baking sheet in a single, even layer.
03 - Drizzle olive oil evenly over vegetables. Sprinkle with sea salt, black pepper, garlic powder, and dried thyme. Toss vegetables gently to coat thoroughly.
04 - Roast for 22 to 25 minutes, tossing vegetables halfway through cooking time. Remove when vegetables are tender and edges show light caramelization.
05 - Transfer roasted vegetables to a serving platter. Top with fresh parsley and lemon zest. Serve immediately while hot.
# Expert Advice:
01 -
- The way roasting concentrates natural sugars makes vegetables taste completely different from steaming or boiling
- It comes together in under 40 minutes but looks impressive enough for dinner guests
- The leftovers actually taste incredible cold the next day in salads or grain bowls
02 -
- Crowding the baking sheet is the fastest way to steam instead of roast, use two sheets if needed
- The vegetables continue cooking after they come out of the oven, so pull them when they are slightly less done than you want
03 -
- Dry your vegetables thoroughly before tossing with oil, water creates steam and prevents proper browning
- Let the baking sheet heat up with the oven for extra caramelization on the bottom side