Description
This roasted asparagus and carrots dish is a simple, vibrant side that balances earthy and sweet flavors. Perfect for any meal, it comes together quickly with just a few ingredients and delivers golden, caramelized veggies with each bite.
Ingredients
1 bunch asparagus, ends trimmed
4 large carrots, peeled and cut into sticks
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried thyme
Salt and black pepper to taste
Zest of 1 lemon (optional)
Instructions
1. Wash and dry the asparagus and carrots. Trim the asparagus ends and cut the carrots into evenly sized sticks.
2. Place the veggies on a baking sheet. Drizzle with olive oil, and add garlic, thyme, salt, and pepper. Toss well to coat.
3. Preheat oven to 425°F (220°C). Roast vegetables for 20–25 minutes, flipping halfway through.
4. Remove from oven and sprinkle with lemon zest if using. Serve warm or at room temperature.
Notes
Use medium-thick asparagus stalks for best texture.
Spread veggies out on the pan to avoid steaming.
Lemon zest at the end brightens the flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted asparagus and carrots, healthy veggie side, quick vegetable recipe