Roasted Asparagus and Carrots (Printable)

Tender asparagus and sweet carrots roasted with olive oil, garlic, and herbs for a simple, healthy side dish.

# Ingredient List:

→ 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 - ½ tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp dried thyme or Italian herbs

→ Garnish

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

# How to Make:

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.

# Helpful Tips:

01 -
  • The high heat roasting technique transforms ordinary vegetables into something with restaurant quality flavor and texture
  • Everything happens on one pan with minimal hands on time while the oven does all the work
02 -
  • Crowding the pan will steam the vegetables instead of roasting them so give them room to breathe
  • The vegetables continue cooking slightly after they come out of the oven so pull them when they are just tender
03 -
  • Flip the vegetables halfway through roasting for even caramelization on all sides
  • Let the pan cool slightly before cleanup to easily remove any caramelized bits

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