Description
Roasted asparagus & carrots make your weeknight veggie side simple and delicious, bringing fresh garden flavors straight to your dinner plate. Crisp vegetables tossed with olive oil and herbs deliver a quick, nutritious accompaniment your whole family will devour.
Ingredients
Scale
Vegetables:
- 1 lb asparagus
- 1 lb carrots
Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic
- 1 tablespoon fresh thyme leaves
Oils and Fats:
- 3 tablespoons olive oil
Instructions
- Heat the oven to 425°F, positioning the rack in the center for even roasting.
- Rinse the 1 lb asparagus and 1 lb carrots thoroughly under cold water to remove any dirt.
- Snap off the tough woody ends from the asparagus where they naturally break.
- Peel the carrots and slice them into 2-inch diagonal chunks for consistent cooking.
- Take 2 garlic cloves and mince them into tiny pieces using a sharp knife.
- Spread the prepared asparagus and carrots across a large rimmed baking sheet.
- Drizzle 3 tablespoons of olive oil evenly over the vegetables to ensure good coverage.
- Sprinkle the minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper across the vegetables.
- Toss the vegetables with your hands to coat them completely in oil and seasonings.
- Arrange the vegetables in a single layer, making sure they are not crowded or overlapping.
- Roast in the oven for 15-20 minutes, using tongs to flip them halfway through cooking.
- Look for tender vegetables with slightly caramelized edges as a sign of doneness.
- Pull the baking sheet from the oven and scatter 1 tablespoon fresh thyme leaves on top.
- Transfer the roasted vegetables to a serving platter while they are still steaming hot.
Notes
- Fresh, thin asparagus roasts faster than thick stalks, so adjust cooking time based on the vegetable’s thickness.
- Spacing matters when roasting vegetables, as crowded produce will steam instead of caramelizing and developing rich flavor.
- For a gluten-free and vegan version, simply continue with the recipe as written, which naturally meets those dietary requirements.
- Swap fresh thyme with dried herbs like rosemary or oregano if fresh herbs aren’t available, using about half the quantity of dried herbs compared to fresh.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 153 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg