Description
A simple and delicious roasted asparagus and carrots recipe that combines fresh vegetables with olive oil, lemon juice, and seasoning for a perfectly tender and flavorful side dish. This easy oven-roasted dish is ideal for weeknight dinners or special occasions.
Ingredients
Scale
Vegetables
- 1 pound fresh asparagus, trimmed
- 1 pound medium-sized carrots, peeled and sliced
Seasonings and Dressing
- 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 the oven: Set your oven to 425°F (220°C) to get it ready for roasting the vegetables.
- Prepare the vegetables: Wash and trim the asparagus by cutting off the tough ends. Peel the carrots and slice them into thin rounds or sticks for even cooking.
- Toss vegetables with seasoning: 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 everything together until the vegetables are evenly coated with the oil and seasonings.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This helps with even cooking and easy cleanup.
- Roast the vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes. Stir them halfway through the roasting time to ensure even tenderness and a slightly charred edge.
- Serve: Remove the roasted vegetables from the oven and allow them to cool slightly before serving for the best flavor and texture.
Notes
- For even cooking, cut the carrots into similar-sized pieces as the asparagus.
- You can substitute lemon juice with balsamic vinegar for a different tangy flavor.
- Adding fresh herbs like thyme or rosemary before roasting can enhance the flavor.
- Use parchment paper to prevent sticking and make cleanup easier.
- For a vegan and gluten-free side, this recipe fits perfectly.
