Roasted Asparagus & Carrots
Ingredients
- 1 lb fresh asparagus trimmed
- 1 lb carrots peeled and cut into sticks
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tsp lemon zest optional, for brightness
- 2 tbsp freshly grated Parmesan cheese optional, for garnish
Instructions
- Preheat the oven to 425°F (220°C) to ensure caramelization and crisp edges.
- Peel and cut the carrots into sticks or diagonal slices about ½ inch thick for even roasting.
- Snap or trim the woody ends of the asparagus. Thinner spears will cook faster than thicker ones.
- In a large bowl, toss asparagus and carrots with olive oil, minced garlic, salt, pepper, thyme, and optional lemon zest until evenly coated.
- Spread the vegetables in a single layer on a baking sheet, leaving space between pieces to prevent steaming.
- Roast for 20–25 minutes, tossing halfway through. Watch thinner asparagus tips to avoid burning.
- Check doneness: carrots should be tender but slightly firm, asparagus crisp-tender.
- Optional: Sprinkle with freshly grated Parmesan cheese immediately after roasting. Serve hot.
Notes
Cut vegetables to similar thickness for even roasting.
Preheating the baking sheet slightly can enhance crispness.
Tossing halfway through roasting ensures caramelized edges.
For sweetness, drizzle a little honey over carrots before roasting.
Add a squeeze of fresh lemon juice after roasting for brightness.
Optional flavor variations:
Garlic Herb Roasted: Add rosemary or oregano along with thyme.
Balsamic Glazed: Drizzle balsamic vinegar halfway through roasting.
Parmesan Lemon: Top with Parmesan and lemon juice before serving.
Spicy Roasted: Sprinkle red pepper flakes or smoked paprika.