Roasted Carrots and Asparagus with Lemon-Herb Twist
This delightful side dish combines the natural sweetness of roasted carrots with tender-crisp asparagus, enhanced by a zesty lemon and aromatic herbs.
Equipment
- oven
- large baking sheet
Ingredients
Main Ingredients
- 1 pound carrots, medium-sized
- 1 pound asparagus, fresh spears with firm stalks
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt (or kosher salt)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice, for finishing
Garnish (Optional)
- 1 tablespoon chopped fresh parsley or chives, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and peel carrots if necessary, then cut them into 1/2-inch thick pieces or halve smaller ones lengthwise for even cooking.
- Wash asparagus and snap off the woody ends.
Roasting
- On a large baking sheet, toss carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried thyme. Roast for 10-15 minutes until slightly softened and browned.
- Remove the baking sheet, add asparagus, and toss with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried thyme. Spread in a single layer.
- Return to the oven and roast for another 10-15 minutes, until asparagus is tender-crisp and carrots are caramelized.
Finishing and Serving
- Remove from oven, drizzle with fresh lemon juice, and garnish with fresh parsley or chives if desired. Serve hot.
Notes
For best results, ensure vegetables are in a single layer on the baking sheet to promote even roasting and browning. Adjust seasoning to your taste, and consider adding a pinch of red pepper flakes for a subtle heat.