Roasted Asparagus and Carrots (Printable)

Tender roasted vegetables with olive oil and herbs, perfectly caramelized edges

# 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 - 1/2 tsp freshly ground black pepper
06 - 1 tsp garlic powder (optional)
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.
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 -
  • Its the kind of side dish that makes people actually excited about eating their vegetables
  • The high heat roasting creates these sweet caramelized edges that taste way better than steamed
02 -
  • Overcrowding the pan is the enemy here so give your vegetables some space to roast properly
  • The vegetables continue cooking slightly after they come out so pull them when they are just tender
03 -
  • Pat your vegetables dry before tossing with oil so they roast instead of steam
  • Use your hands to toss everything together so you can feel how evenly coated they are

Go Back