Roasted Asparagus & Carrots
A delightful dish that combines the fresh flavors of tender asparagus and sweet carrots, perfect as a side for any meal.
Ingredients
Vegetables
- 1 bunch asparagus, woody ends trimmed
- 4 large carrots, peeled and sliced into sticks
Seasoning & Oil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Optional: Grated Parmesan cheese, for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place the trimmed asparagus and carrot sticks on the prepared baking sheet.
Cooking
- Drizzle the olive oil over the vegetables.
- Sprinkle with minced garlic, dried thyme, salt, and pepper. Toss the vegetables until evenly coated.
- Spread the vegetables out in a single layer on the baking sheet to ensure even cooking.
- Roast in the preheated oven for 20-25 minutes, tossing halfway through, until tender and lightly browned.
- Transfer the roasted vegetables to a serving platter.
- Serve hot as a side dish, garnished with grated Parmesan cheese if desired.
Notes
Make sure to cut the carrot sticks to a similar size as the asparagus for even cooking. Feel free to add other herbs like rosemary or oregano for different flavors. For a little heat, add a pinch of red pepper flakes before roasting. Make it a complete meal by topping it with some grilled chicken or tofu. If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 200mgFiber: 5gSugar: 4g
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