Roasted Asparagus and Carrots (Printable)

Tender roasted vegetables with herbs and olive oil

# What You Need:

→ Vegetables

01 - 1 lb asparagus, trimmed
02 - 3 large carrots, peeled and cut into 2-inch sticks

→ Seasonings

03 - 2 tbsp olive oil
04 - 1 tsp sea salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp dried thyme or Italian herbs

→ Garnish

08 - 1 tbsp chopped fresh parsley
09 - 1 tbsp grated lemon zest

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the asparagus and carrot sticks on the baking sheet in a single layer.
03 - Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and dried herbs. Toss to coat evenly.
04 - Roast in the preheated oven for 22-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.
05 - Transfer to a serving platter. Garnish with fresh parsley and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • The natural sweetness of carrots and the earthy brightness of asparagus create this incredible flavor partnership that actually gets people excited about eating their vegetables
  • It transforms humble ingredients into something that feels elegant enough for company but is casual enough for Tuesday night dinner
02 -
  • Overcrowding the pan is the mistake that keeps these from achieving that restaurant style caramelization, give them room to breathe
  • The stir halfway through is non negotiable, it ensures even cooking and prevents the pieces on the bottom from getting too dark
03 -
  • Let the roasted vegetables rest on the pan for 5 minutes after removing from the oven, this helps the flavors settle
  • Use rimmed baking sheets to prevent oil from dripping into your oven and creating that burnt smell that lingers for days

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