Ingredients
- 1 bunch of asparagus, trimmed
- 4 large carrots, peeled and sliced into sticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
Feel free to experiment with herbs you have on hand — rosemary or basil can add a unique twist. And if you’re out of lemon juice, a splash of balsamic vinegar can offer a tangy alternative.
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the asparagus and carrots. Drizzle with olive oil, and sprinkle with salt, pepper, and minced garlic. Toss until the vegetables are well coated.
- Spread the vegetables in a single layer on the prepared baking sheet. This ensures even roasting.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges. You’ll know they’re ready when the asparagus is bright green and the carrots are golden.
- Remove from the oven and drizzle with lemon juice. Sprinkle with fresh thyme before serving.
Remember, the key to perfect roasting is not overcrowding the baking sheet. This allows the heat to circulate, ensuring each piece gets that lovely roasted flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International