Roasted Asparagus and Carrots (Printer-friendly)

Tender asparagus and sweet carrots roasted with olive oil, garlic, and herbs for a caramelized, healthy side dish ready in 35 minutes.

# What You Need:

→ Vegetables

01 - 1 lb asparagus, woody 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 herbs

→ Garnish

08 - 1 tbsp chopped fresh parsley
09 - 1 tbsp grated lemon zest

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Place the trimmed asparagus and carrot sticks on the prepared baking sheet in a single, even layer to ensure uniform roasting.
03 - Drizzle the olive oil evenly over the vegetables. Sprinkle with sea salt, black pepper, garlic powder, and dried thyme. Toss gently to coat all pieces thoroughly.
04 - Roast in the preheated oven for 22-25 minutes, stirring halfway through cooking. The vegetables are done when tender and lightly caramelized at the edges.
05 - Transfer the roasted vegetables to a serving platter. Garnish with fresh parsley and lemon zest if desired. Serve immediately while hot for best flavor.

# Expert Tips:

01 -
  • The natural sweetness of carrots pairs perfectly with the earthy asparagus
  • Everything cooks on one sheet pan with minimal cleanup
02 -
  • Stirring halfway through prevents the vegetables on the bottom from burning
  • Thicker carrot sticks take longer than asparagus so cut them uniformly
03 -
  • Use the largest baking sheet you have to avoid overcrowding
  • Let the pan cool slightly before serving so the vegetables finish cooking

Return