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Roasted Asparagus and Carrots Medley: A Flavorful Delight!

A delicious and healthy roasted vegetable medley featuring asparagus and carrots, perfect as a side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the asparagus and carrots.
  3. 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.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  6. Remove from the oven and drizzle with lemon juice and sprinkle with lemon zest before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 300mgFiber: 3gSugar: 3g

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.

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