Roasted Asparagus and Carrots (Print version)
Crisp-tender asparagus and sweet carrots roasted with olive oil, thyme, and bright lemon zest.
# What you'll need:
→ Vegetables
01 - 1 bunch fresh asparagus, trimmed (approximately 10 ounces)
02 - 3 large carrots, peeled and cut into sticks (approximately 10 ounces)
→ Oils & Fats
03 - 2 tablespoons olive oil
→ Spices & Seasonings
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon dried thyme or Italian herbs
→ Finishing Touch
07 - Zest of 1 lemon
08 - 1 tablespoon freshly squeezed lemon juice
09 - 2 tablespoons grated Parmesan cheese (optional, omit for vegan/dairy-free)
# Method:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Spread asparagus and carrot sticks in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the vegetables and sprinkle with sea salt, black pepper, and dried thyme. Toss to coat all pieces evenly.
04 - Roast in the preheated oven for 20 to 25 minutes, turning the vegetables once halfway through, until they are tender and lightly browned.
05 - Remove from the oven. Toss the vegetables immediately with lemon zest and lemon juice. Top with Parmesan cheese if desired and serve warm.
# Expert advice:
01 -
- You get soft, caramelized veggies with barely any effort—just toss and roast.
- The pop of lemon at the end transforms simple ingredients into a dish people can&apost stop reaching for seconds of.
02 -
- Crowding the pan makes them steam instead of roast, so give your veggies space.
- The first time I forgot to zest the lemon before juicing—try not to, it&aposs hard to zest a squeezed lemon!
03 -
- Wash and dry your veggies thoroughly—wet vegetables won&apost brown well.
- The brightness of fresh lemon juice truly lifts roasted flavors, so use real fruit if you can.