Description
This recipe for Roasted Carrots & Asparagus is a simple and flavorful side dish that highlights the natural sweetness of these vegetables. Roasting them enhances their flavors and textures, making it a perfect addition to any meal.
Ingredients
Scale
Asparagus:
- 1 bunch asparagus (trimmed)
Carrots:
- 4 large carrots (peeled and cut into sticks)
Other:
- 2 tbsp olive oil
- 2 cloves garlic (minced or ½ tsp garlic powder)
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- Salt and black pepper (to taste)
- ¼ cup grated Parmesan (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Prepare Vegetables: Trim the asparagus and cut the carrots into sticks of similar thickness for even roasting.
- Coat Vegetables: Place the vegetables on the baking sheet, drizzle with olive oil, sprinkle with garlic, thyme, salt, and pepper. Toss to coat evenly and spread in a single layer.
- Roast: Roast for 20–25 minutes, flipping halfway through, until carrots are tender and asparagus tips are slightly crisp.
- Optional Parmesan: If desired, sprinkle Parmesan over the hot veggies right after roasting for a melty, savory finish.
- Serve: Serve the roasted carrots and asparagus warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Roasted Carrots, Asparagus, Side Dish, Vegetables, Easy Recipe
