Roasted Asparagus and Carrots
This elegant, nutrient-dense side dish pairs the natural sweetness of roasted carrots with the earthy tenderness of fresh asparagus. By slicing carrots into thin batons that mirror the asparagus thickness, you achieve perfect, uniform caramelization every time. Finished with a tangy sprinkle of goat cheese and bright lemon zest, this quick sheet-pan recipe is the ultimate solution for hassle-free, gourmet weeknight dining that serves as a beautiful accompaniment to any main course.
Ingredients
- 1 bunch asparagus, woody ends trimmed
- 3 large carrots, cut into thin batons
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- 0.5 cup goat cheese, crumbled
- 2 teaspoons fresh lemon zest
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Line a large rimmed baking sheet with parchment paper.
- Arrange the carrot batons and asparagus stalks in a single layer on the prepared sheet.
- Drizzle with olive oil and toss gently to coat thoroughly.
- Season the vegetables generously with salt and black pepper.
- Roast for 20 to 25 minutes until carrots are tender and asparagus tips are lightly browned.
- Remove from the oven, top with crumbled goat cheese and fresh lemon zest before serving.
Notes
You can substitute feta for goat cheese if you prefer a sharper flavor profile. Ensure vegetables are in a single layer to avoid steaming; give them plenty of space on the pan for the best browning.
Nutrition
Serving: 1gCalories: 115kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 285mgFiber: 3gSugar: 4g
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