Roasted Asparagus and Carrots (Printable)

Tender asparagus and sweet carrots roasted with olive oil, herbs, and a hint of garlic until perfectly caramelized.

# What You’ll Need:

01 - 1 lb asparagus, woody ends trimmed

02 - 3 large carrots, peeled and cut into 2-inch sticks

03 - 2 tbsp olive oil

04 - 1 tsp sea salt

05 - ½ tsp freshly ground black pepper

06 - 1 tsp garlic powder (optional)

07 - 1 tsp dried thyme or Italian herbs

08 - 1 tbsp chopped fresh parsley

09 - 1 tbsp grated lemon zest

01 - Set oven to 425°F. Line a large baking sheet with parchment paper.

02 - Spread asparagus spears and carrot sticks across the prepared baking sheet in a single, even layer.

03 - Drizzle olive oil over the vegetables. Sprinkle salt, pepper, garlic powder, and dried herbs evenly. Toss gently to coat all pieces.

04 - Bake for 22-25 minutes, stirring once halfway through cooking. Vegetables should be tender with lightly caramelized edges.

05 - Transfer roasted vegetables to a serving platter. Top with fresh parsley and lemon zest if using. Serve hot or at room temperature.

01 -

The natural sweetness of carrots gets concentrated in the oven, creating this almost candy-like flavor that balances perfectly with the grassy asparagus.
It takes five minutes of active work and makes your whole kitchen smell amazing.
These vegetables actually get better as they cool slightly, so you can prep them ahead of a dinner party without stress.

02 -

Overcrowding the pan is the fastest way to steam instead of roast, so use two baking sheets if needed.
Thicker carrots take longer than asparagus, so cut them slightly smaller or add them to the pan five minutes early.
The vegetables will continue cooking slightly on the hot pan, so pull them out when theyre just shy of perfect.

03 -

Let the pan get hot in the oven while you prep, like you would for a pizza stone, to jumpstart the caramelization.
Room temperature vegetables roast more evenly than cold ones straight from the fridge.