Description
A simple and delicious recipe for roasted asparagus and carrots, perfectly seasoned with garlic, thyme, and lemon juice. This healthy side dish offers tender carrots and slightly crispy asparagus with a flavorful finish of optional Parmesan cheese.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed
- 4 large carrots, peeled and cut into thin sticks
Seasonings & Oils
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes
- 1 tablespoon lemon juice
- Grated Parmesan cheese for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss the vegetables: In a large bowl, combine the trimmed asparagus and carrot sticks with olive oil, minced garlic, thyme, salt, and pepper. Toss thoroughly to coat all pieces evenly.
- Arrange for roasting: Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to achieve proper roasting.
- Roast the veggies: Place the baking sheet in the preheated oven and roast for 20–25 minutes. Stir the vegetables once halfway through the cooking time to promote even roasting. The carrots should become tender, and asparagus tips should appear slightly crisp and browned.
- Finish and serve: Remove from oven and optionally drizzle with lemon juice for brightness. Garnish with grated Parmesan cheese if desired before serving warm.
Notes
- Enhance flavor by adding a pinch of red pepper flakes or a drizzle of balsamic glaze before serving.
- Ensure carrots are cut thinly and uniformly so they roast evenly alongside the asparagus.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 5g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
