Description
This Roasted Asparagus & Carrots recipe delivers perfectly crispy and golden vegetables that are tender on the inside with a delightful caramelized exterior. Featuring simple seasonings like garlic, thyme, salt, and pepper, these roasted veggies make an easy, healthy, and flavorful side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 1 pound asparagus, trimmed
- 1 pound carrots, peeled and cut into sticks
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) so it reaches the right temperature while you prepare your vegetables.
- Prepare the vegetables: In a large bowl, combine the trimmed asparagus and peeled carrot sticks, ready to be seasoned.
- Season the veggies: Drizzle the olive oil evenly over the asparagus and carrots, then sprinkle with salt, black pepper, garlic powder, and dried thyme for a balanced flavor.
- Toss to coat: Mix everything thoroughly until the vegetables are completely coated with the oil and seasonings, ensuring every bite is flavorful.
- Arrange on baking sheet: Spread the seasoned asparagus and carrots out in a single layer on a baking sheet, allowing even roasting and crispiness.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking and golden brown color.
- Cool and serve: Remove the roasted vegetables from the oven, let them cool for a few minutes, and serve as a delicious, golden side dish.
Notes
- For extra crispiness, try broiling the vegetables for the last 2-3 minutes but watch closely to prevent burning.
- You can substitute dried thyme with rosemary or oregano for different flavor variations.
- These roasted vegetables pair well with grilled meats, fish, or as a topping for grain bowls and salads.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated.
- To make the carrots cook at the same rate as asparagus, cut them into uniform thin sticks.
