Go Back

Roasted Asparagus & Carrots

A vibrant and nutritious side dish combining roasted asparagus and carrots, enhanced with garlic and thyme seasoning, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 bunch asparagus, woody ends trimmed Choose firm, vibrant asparagus
  • 4 large carrots, peeled and sliced into sticks Select fresh, crisp carrots
Seasoning
  • 2 tablespoons olive oil Can substitute with avocado or melted coconut oil
  • 2 cloves garlic, minced Fresh garlic enhances the flavor
  • 1 teaspoon dried thyme Fresh herbs can be used as a substitute
  • Salt and pepper, to taste Adjust seasoning according to preference
Optional Garnish
  • Grated Parmesan cheese Optional, can be omitted for a vegan version

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or aluminum foil.
  3. Place the trimmed asparagus and carrot sticks on the baking sheet, spreading them out for even roasting.
  4. Drizzle the olive oil over the vegetables, ensuring they are well coated.
  5. Sprinkle garlic, thyme, salt, and pepper over the veggies. Toss everything together until evenly coated.
  6. Spread the vegetables out in a single layer for ideal roasting.
Cooking
  1. Roast in the preheated oven for 20-25 minutes, tossing the vegetables halfway through.
  2. Once done, transfer the roasted vegetables to a serving platter.
  3. Garnish with grated Parmesan cheese, if desired, before serving.

Notes

For optimal flavor, serve hot right out of the oven. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.