Easy Roasted Carrots and Asparagus In The Oven:- The Roasted Carrots and Asparagus recipe is the ideal vegetable side dish for the seasons of spring and summer. These vegetables are bursting with vibrant and savory goodness, thanks to the seasonings of zesty garlic, acidic lemon, and fragrant thyme used in their preparation. This is a nutritious side dish that can be prepared in about half an hour and is simple to prepare. Gluten-free, low in carbohydrates, and animal-friendly.
Easy Roasted Carrots and Asparagus In The Oven
One of the times of the year that I look forward to the most is the transition from winter to spring. As the snow begins to melt and the flowers start to blossom, I can’t help but think about all of the seasonal foods that I will soon be able to prepare.
Due to the fact that their growth season is so brief, spring vegetables such as asparagus are particularly noteworthy. By preparing this roasted carrots and asparagus side dish, I am able to take advantage of the fresh asparagus that is available during the spring season. I adore taking advantage of the fresh asparagus season.
This simple vegetable side dish that is prepared on a sheet pan is the ideal complement to a wide range of main meals and is the ideal addition to any dinner that is served during the springtime. It is bursting with vibrant and fresh flavors. Give it a shot for Easter!
Ingredients
- 1 bunch (about 20 spears) asparagus
- 2 large carrots peeled and cut into approx. 4-inch long strips
- 1 tablespoon light olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Zest from ½ of a lemon
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves
Instructions
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Preheat the oven to 400°F. Trim the woody ends from the asparagus. Peel and cut the carrots into strips that are similar in length and thickness to the asparagus spears.1 bunch (about 20 spears) asparagus,2 large carrots
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Place the prepared vegetables on a rimmed baking sheet. Drizzle them with olive oil and season with garlic powder, salt, and pepper. Toss to coat evenly and spread them out into a single layer on the baking sheet.1 tablespoon light olive oil,½ teaspoon garlic powder,½ teaspoon kosher salt,½ teaspoon black pepper
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Roast the vegetables for 15-20 minutes or until browned and tender.
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Mix the lemon zest, lemon juice, and fresh thyme leaves together in a small mixing bowl. Pour over the roasted vegetables, tossing to coat. Serve immediately.Zest from ½ of a lemon,1 tablespoon lemon juice,1 tablespoon fresh thyme leaves
Notes
- Quick Tip: Asparagus cooks quickly, especially if the spears are on the thinner side. While I recommend roasting for 15-20 minutes, keep an eye on the asparagus to make sure it doesn’t overcook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Make Ahead: Peel, trim, and cut the vegetables up to 3 days ahead and store them in the refrigerator until ready to use.
Nutrition