Ingredients
Scale
Ingredients:
- 1 bunch of asparagus, trimmed
- 4 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Optional: fresh thyme or rosemary, grated parmesan, balsamic glaze
Instructions
- Preheat your oven to 400°F (200°C).
- Place the trimmed asparagus and sliced carrots on a large baking sheet.
- Drizzle with olive oil and sprinkle with minced garlic, lemon zest, salt, and pepper. Toss to coat the vegetables evenly.
- Spread the vegetables out in a single layer, ensuring they aren’t overcrowded.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the carrots are tender and the asparagus is slightly crispy.
- If using, add fresh herbs or a sprinkle of parmesan during the last 5 minutes of roasting.
- Remove from the oven, drizzle with balsamic glaze if desired, and serve hot.
Notes
- For extra flavor, you can marinate the vegetables in the olive oil and seasonings for 15-30 minutes before roasting.
- If your carrots are thicker, consider cutting them into thinner slices to ensure even cooking with the asparagus.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
