Description
A fresh, simple vegetable side made with tender roasted carrots and crisp-tender asparagus, lightly caramelized and full of natural flavor.
Ingredients
- 1 bunch fresh asparagus, trimmed
- 3–4 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced or 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional lemon juice or zest
- Optional fresh herbs
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the asparagus and carrots thoroughly.
- Trim the woody ends from the asparagus and cut the carrots into evenly sized pieces.
- Place vegetables on a large baking sheet.
- Drizzle with olive oil and sprinkle with garlic, salt, and black pepper.
- Toss well to coat evenly.
- Spread vegetables into a single layer.
- Roast for 20–25 minutes, flipping once halfway through.
- Remove from oven when carrots are tender and asparagus is lightly crisp.
- Finish with lemon juice or herbs if desired and serve immediately.
Notes
Dry vegetables well and avoid overcrowding the pan for the best caramelization.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American