Roasted Asparagus Carrots (Printable)
Tender asparagus and sweet carrots roasted with thyme, olive oil and lemon for a bright, easy side.
# What You Need:
→ Vegetables
01 - 1 bunch fresh asparagus, trimmed (approximately 10 ounces)
02 - 3 large carrots, peeled and cut into sticks (approximately 10 ounces)
→ Oils & Fats
03 - 2 tablespoons olive oil
→ Spices & Seasonings
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon dried thyme or Italian herb blend
→ Finishing Touch
07 - Zest of 1 lemon
08 - 1 tablespoon freshly squeezed lemon juice
09 - 2 tablespoons grated Parmesan cheese (optional, omit for vegan or dairy-free)
# How-To:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus and carrot sticks in a single layer on the lined baking sheet.
03 - Drizzle olive oil over vegetables. Sprinkle with sea salt, black pepper, and dried thyme. Toss thoroughly to coat.
04 - Roast in the oven for 20 to 25 minutes, turning vegetables once halfway through, until tender and lightly browned.
05 - Immediately toss hot vegetables with lemon zest and lemon juice. Top with Parmesan cheese if using. Serve while warm.
# Expert Advice:
01 -
- Herbs and fresh lemon turn humble veggies into something guests ask for seconds of every single time.
- This comes together in just over half an hour and saves beautifully for weekday lunches or last-minute dinners.
02 -
- If you overcrowd the pan, the veggies will steam instead of roast—always give them plenty of space.
- Adding the lemon while everything's still hot is what makes the flavors truly pop.
03 -
- Always roast a little more than you think you'll need—leftovers never last long.
- If you use convection, keep an eye out: the edges brown quicker and the finish is even more irresistible.