Description
Ready to elevate your dinner with a side dish that’s equal parts vibrant, flavorful, and healthy? This Roasted Asparagus & Carrots recipe is a colorful medley of sweet, tender carrots and crisp asparagus, roasted to golden perfection. Finished with a touch of thyme, garlic, and optional Parmesan, it’s an easy recipe that fits everything from holiday spreads to quick weeknight meals. Perfect for those searching for quick side dish, easy dinner ideas, healthy vegetable sides, or vegetarian food ideas, this one’s a keeper!
Ingredients
1 bunch asparagus, trimmed
4–5 medium carrots, peeled and cut lengthwise if thick
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder or 2 cloves minced garlic
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
1 tablespoon balsamic vinegar (optional)
1/4 cup grated Parmesan cheese (optional)
Zest of 1 lemon (optional)
Instructions
1. Preheat the oven to 425°F (220°C).
2. Rinse and dry the asparagus and carrots. Trim the woody ends of the asparagus. If the carrots are thick, cut them in half lengthwise.
3. Place the vegetables in a mixing bowl. Add olive oil, salt, pepper, garlic, thyme, and balsamic vinegar (if using). Toss to coat evenly.
4. Spread the vegetables on a parchment-lined baking sheet in a single layer.
5. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
6. Remove from the oven and sprinkle with Parmesan and lemon zest, if desired. Serve warm.
Notes
Dry the vegetables well after washing to ensure caramelization instead of steaming.
Don’t overcrowd the baking sheet—spread veggies in a single layer for best results.
For added depth, use balsamic vinegar or lemon zest before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 4mg