Description
Delight in this simple and nutritious roasted asparagus and carrots recipe that brings out the natural sweetness of fresh vegetables with a touch of garlic, thyme, and olive oil. Perfect as a healthy side dish for any meal, this dish is easy to prepare and packed with vibrant flavors.
Ingredients
Scale
Vegetables
- 1 bunch asparagus (woody ends trimmed)
- 4 large carrots (peeled and sliced into sticks)
Seasonings
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- Salt (to taste)
- Black pepper (to taste)
Optional
- Grated Parmesan cheese (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or aluminum foil for easy cleanup.
- Prepare the Vegetables: Carefully trim the woody ends off the asparagus and peel the carrots, slicing them into sticks to ensure even roasting.
- Season the Veggies: Arrange the asparagus and carrot sticks on the baking sheet. Drizzle evenly with olive oil, then sprinkle minced garlic, dried thyme, salt, and black pepper. Toss everything gently to coat the vegetables well with the seasonings.
- Roast Until Perfect: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through cooking, toss the vegetables to promote even caramelization and tenderness. Roast until the vegetables are tender and caramelized to your liking.
- Serve, Savor, and Smile: Transfer the roasted asparagus and carrots to a serving platter. If desired, sprinkle grated Parmesan cheese on top while still warm for an added savory touch. Enjoy immediately.
Notes
- You can substitute fresh thyme for dried thyme for a more aromatic flavor.
- For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.
- Adjust the roasting time if you prefer your vegetables more or less tender.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
