Roasted Asparagus & Carrots
A simple yet flavorful side dish featuring earthy asparagus and sweet carrots, enhanced through roasting for a vibrant and healthy accompaniment to any meal.
Ingredients
Vegetables
- 1 bunch asparagus, woody ends trimmed Choose fresh and tender asparagus.
- 4 large carrots, peeled and sliced into sticks Make sure they are cut uniformly.
Seasoning
- 2 tablespoons olive oil Can substitute with avocado oil.
- 2 cloves garlic, minced Adjust based on preference.
- 1 teaspoon dried thyme Other herbs like rosemary can be used.
- Salt and pepper, to taste
Optional Garnish
- Grated Parmesan cheese, for serving Skip for vegan option.
Instructions
Preparation
- Begin by preparing your ingredients. Trim the woody ends off the asparagus, ensuring they are fresh and tender. Peel the carrots and slice them into sticks that are uniformly sized.
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Line your baking sheet with parchment paper or aluminum foil for easier cleanup.
Cooking
- Arrange the asparagus and carrot sticks on the baking sheet in a single layer.
- Drizzle the olive oil over the vegetables, coating them evenly.
- Season with minced garlic, dried thyme, salt, and pepper, then toss to combine.
- Roast in the preheated oven for 20-25 minutes, tossing halfway through for even browning.
- Once the vegetables are tender and lightly browned, transfer them to a serving platter.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For best results, consider adding lemon zest or a splash of lemon juice after roasting. Also great with nuts like almonds for extra crunch.