Roasted Asparagus and Carrots (Print Version)

Colorful roasted vegetables with herbs, ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1 lb asparagus, woody ends trimmed
02 - 3 large carrots, peeled and cut into 2-inch sticks

→ Seasonings

03 - 2 tbsp olive oil
04 - 1 tsp sea salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp dried thyme or Italian herb blend

→ Garnish

08 - 1 tbsp chopped fresh parsley
09 - 1 tbsp grated lemon zest

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place asparagus and carrot sticks on the prepared baking sheet in a single, even layer.
03 - Drizzle olive oil over vegetables. Sprinkle with sea salt, black pepper, garlic powder, and dried thyme. Toss gently to coat evenly.
04 - Roast for 22–25 minutes, stirring halfway through cooking time, until vegetables are tender and edges are lightly caramelized.
05 - Transfer roasted vegetables to a serving platter. Garnish with fresh parsley and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • The natural sweetness of carrots pairs perfectly with the slight grassiness of asparagus
  • Roasting concentrates flavors in a way steaming never could
  • It comes together faster than you can preheat the oven
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two pans if necessary
  • Thicker carrot sticks need more time while thinner ones will burn faster, so try to keep them uniform
  • The vegetables continue cooking after they come out, so pull them when they are slightly less done than you want
03 -
  • Heat the baking sheet in the oven while it preheats for extra browning on the bottom side
  • If your asparagus is very thick, peel the lower stalks with a vegetable peeler for tenderness

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