Roasted Asparagus and Carrots (Printable)
Tender roasted vegetables with herbs and olive oil
# What You'll Need:
→ Vegetables
01 - 1 lb asparagus, trimmed
02 - 3 large carrots, peeled and cut into 2-inch sticks
→ Seasonings
03 - 2 tbsp olive oil
04 - 1 tsp sea salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp dried thyme or Italian herbs
→ Garnish
08 - 1 tbsp chopped fresh parsley
09 - 1 tbsp grated lemon zest
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the asparagus and carrot sticks on the baking sheet in a single layer.
03 - Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and dried herbs. Toss to coat evenly.
04 - Roast in the preheated oven for 22–25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.
05 - Transfer to a serving platter. Garnish with fresh parsley and lemon zest if desired. Serve immediately.
# Expert Tips:
01 -
- The roasting transforms ordinary vegetables into something sweet and savory
- It takes five minutes to prep and makes your entire kitchen smell amazing
02 -
- Don't overcrowd the pan or vegetables will steam instead of roast
- The vegetables should still have a slight crunch not be mushy
03 -
- Cut vegetables into similar sizes so they finish cooking at the same time
- Set a timer for halfway through to remember to toss them