Description
Delicious and healthy roasted asparagus and carrots seasoned with garlic powder, lemon juice, and olive oil, creating a tender and slightly charred vegetable side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 1 pound fresh asparagus, trimmed
- 1 pound medium-sized carrots, peeled and sliced
Seasonings
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting vegetables evenly.
- Prepare Vegetables: Wash and trim the asparagus, cutting off any tough ends. Peel the carrots and slice them into thin rounds or sticks for even cooking.
- Season Vegetables: In a large bowl, combine the asparagus and carrots with extra virgin olive oil, kosher salt, black pepper, garlic powder, and freshly squeezed lemon juice. Toss well to coat all pieces evenly in the seasoning.
- Arrange for Roasting: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This helps ensure even roasting and easy cleanup.
- Roast Vegetables: Roast in the preheated oven for 20-25 minutes, stirring halfway through the cooking time to allow for even browning and tender edges with a slight char.
- Serve: Remove the vegetables from the oven and let them cool slightly before serving as a flavorful and healthy side dish.
Notes
- For extra flavor, add a sprinkle of Parmesan cheese after roasting.
- You can substitute fresh lemon juice with balsamic vinegar for a different tangy taste.
- Adjust cooking time if you prefer your vegetables more or less tender.
- Make sure to cut the carrots uniformly for even roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
