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Roasted Asparagus and Carrots

Roasted Asparagus and Carrots

  • Author: Samuel
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Roasted Asparagus and Carrots recipe offers a simple, healthy, and flavorful way to enhance any meal. Roasting brings out the natural sweetness of the carrots and a delightful char on the asparagus, balanced perfectly with olive oil, garlic, fresh herbs, and lemon zest. It is an easy-to-make, nutritious side dish suitable for a wide range of dinners and occasions.

Ingredients

Scale

Vegetables

  • 1 lb fresh asparagus, trimmed
  • 1 lb medium-sized carrots, peeled and cut into sticks

Seasonings and Flavorings

  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, minced (natural)
  • 1 tbsp fresh thyme leaves
  • 1 tsp lemon zest
  • Salt, to taste
  • Black pepper, to taste (natural)

Optional

  • 1/2 tsp natural gelling agent dissolved in warm water

Instructions

  1. Prepare the vegetables: Trim the woody ends from the asparagus and peel the carrots. Cut the carrots into uniform sticks roughly the same length as the asparagus to ensure even cooking and tenderness.
  2. Season the veggies: In a large bowl, toss the asparagus and carrot sticks with olive oil, minced garlic (natural), fresh thyme leaves, lemon zest, salt, and black pepper. Make sure every piece is evenly coated for consistent roasting.
  3. Arrange on a baking sheet: Spread the seasoned asparagus and carrots in a single layer on a parchment-lined baking sheet. Avoid overcrowding to ensure proper air circulation and browning.
  4. Roast to perfection: Place the baking sheet in a preheated oven at 425°F (220°C) and roast for 15-20 minutes. Halfway through cooking, gently toss the vegetables to achieve even caramelization on all sides.
  5. Add final touches: Once roasted, transfer the vegetables to a serving dish and, if desired, sprinkle with a pinch of natural gelling agent dissolved in warm water for a glossy finish. Adjust seasoning and garnish with extra thyme leaves as preferred.

Notes

  • Choose bright, firm asparagus and crisp carrots for the best texture.
  • Cut carrots and asparagus to similar sizes to ensure even roasting.
  • Roasting at high heat (425°F) develops caramelization quickly without drying out the vegetables.
  • Toss vegetables halfway through roasting for even color and doneness.
  • Do not skip the lemon zest as it adds brightness balancing the earthiness of the veggies.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 120 kcal
  • Sugar: 5 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: roasted asparagus, roasted carrots, vegetable side dish, healthy side, easy vegetable recipe, roasted vegetables

Find it online: https://quicktastykitchen.com/roasted-asparagus-and-carrots/