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Roasted Asparagus and Carrots

A quick and easy recipe for roasted asparagus and carrots that dazzles with vibrant flavors and healthy ingredients, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Healthy, Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound asparagus (woody part trimmed off)
  • 1 pound regular carrots (peeled and cut into strips comparable in size to the asparagus)
Seasonings and oils
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 tablespoon fresh lemon juice
  • 1/2 lemon zest of 1/2 lemon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt

Method
 

Preparation
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Trim the woody ends from the asparagus and slice the carrots into strips that are about the same thickness as the asparagus.
  3. Line a large baking sheet with parchment paper or foil for easy cleanup.
Cooking
  1. Spread the asparagus and carrot strips in a single layer on the prepared baking sheet.
  2. Drizzle the vegetables with olive oil, then sprinkle with sea salt and black pepper. Mix the vegetables to ensure they are evenly coated. Add lemon zest if desired.
  3. Roast in the preheated oven for 15-20 minutes, tossing gently halfway through, until tender and lightly caramelized at the edges.
Serving
  1. Just before serving, squeeze fresh lemon juice over the vegetables and garnish with freshly chopped parsley.

Notes

For a stunning presentation, serve hot on a rustic platter. Pair well with grilled chicken or fish and complement the meal with a crisp white wine.