Description
Enjoy a simple and delicious side dish with this recipe for Roasted Asparagus & Carrots. Perfectly seasoned with olive oil, sea salt, and black pepper, these veggies are roasted to tender perfection with a hint of lemon for brightness.
Ingredients
Scale
Asparagus:
- 1 pound asparagus (trimmed of woody ends)
Carrots:
- 1 pound carrots (peeled and cut into sticks similar in size to the asparagus)
Additional Ingredients:
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon lemon zest (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven: Preheat oven to 400°F.
- Prepare vegetables: Arrange the asparagus and carrots on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, black pepper, and lemon zest. Toss to coat.
- Roast: Roast for 15–20 minutes until tender and slightly browned.
- Finish: Remove from oven, add lemon juice (if using), toss lightly, and serve warm.
Notes
- Work in a single layer for even roasting.
- Match carrot sizes to asparagus for consistent cooking.
- Garnish with lemon for extra flavor.
- Leftovers keep well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1⁄4 of recipe
- Calories: 133 kcal
- Sugar: 8 g
- Sodium: 371 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
