Description
A delicious and healthy roasted vegetable medley featuring asparagus and carrots, perfect as a side dish.
Ingredients
Scale
- 2 cups fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups baby carrots, halved lengthwise
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the asparagus and carrots.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, onion powder, dried thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Remove from the oven and drizzle with lemon juice and sprinkle with lemon zest before serving.
Notes
- For added crunch, sprinkle some grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
- You can substitute the asparagus with green beans or broccoli for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg