Roasted Asparagus and Carrots (Printable)

Tender asparagus and sweet carrots roasted to perfection with olive oil and aromatic herbs

# What You'll Need:

→ Vegetables

01 - 1 pound asparagus, trimmed
02 - 3 large carrots, peeled and cut into 2-inch sticks

→ Seasonings

03 - 2 tablespoons olive oil
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried thyme or Italian herbs

→ Garnish

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

# How to Make It:

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 Advice:

01 -
  • The natural sweetness of carrots pairs perfectly with the slight grassiness of asparagus when roasted at high heat
  • You can prep everything in advance and just pop it in the oven when you are ready
  • Leftovers actually taste great cold in salads the next day
02 -
  • Overcrowding the pan steams the vegetables instead of roasting them, so use two pans if needed
  • Thicker asparagus spears work better here than pencil thin ones which can get too woody
  • The vegetables continue cooking slightly after they come out of the oven so err on the side of less done
03 -
  • Cut your carrots slightly thicker than you think you need because they shrink during roasting
  • A hot oven is non negotiable for getting those caramelized edges that make this dish special

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