Roasted Asparagus and Carrots (Printable)

Tender asparagus and sweet carrots roasted to perfection with olive oil and herbs for an easy, healthy side dish.

# What You'll Need:

→ Vegetables

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

→ Seasonings

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

→ Garnish

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

# How to Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - Spread asparagus spears and carrot sticks in a single layer on the prepared baking sheet, ensuring pieces don't overlap for even roasting.
03 - Drizzle olive oil evenly over vegetables. Sprinkle with sea salt, black pepper, garlic powder, and dried thyme. Toss gently with hands or tongs to coat thoroughly.
04 - Roast for 22-25 minutes, flipping vegetables halfway through cooking time. Remove when tender-crisp and edges show light caramelization.
05 - Transfer roasted vegetables to a serving platter. Scatter fresh parsley and lemon zest over top while hot. Serve immediately as a side dish.

# Expert Advice:

01 -
  • The roasting process transforms ordinary vegetables into something that feels like a treat, not an obligation
  • It comes together in under 40 minutes with almost zero active cooking time
  • The leftovers, if you even have them, are fantastic scrambled into eggs the next morning
02 -
  • Crowding the baking sheet is the fastest way to steamy, soggy vegetables, so use two pans if needed
  • The vegetables continue cooking after they come out of the oven, so pull them when they are slightly less done than you want
  • Thicker asparagus spears will need a few extra minutes while thin ones cook faster, so sort by size if you can
03 -
  • Room temperature vegetables roast more evenly than cold ones straight from the fridge
  • Let the pan sit in the hot oven for 10 minutes before adding the vegetables for a head start on caramelization

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