Description
A simple and delicious recipe for roasted asparagus and carrots, perfectly seasoned with garlic powder, lemon juice, and a touch of olive oil. This easy side dish is roasted to tender, slightly charred perfection, making it a healthy and flavorful addition to any meal.
Ingredients
Scale
Vegetables
- 1 pound fresh asparagus, trimmed
- 1 pound medium-sized carrots, peeled and sliced
Seasonings and Dressing
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the vegetables thoroughly and develop a slightly charred texture.
- Prepare Vegetables: Wash and trim the tough ends off the asparagus. Peel the carrots and cut them into thin rounds or sticks to ensure even cooking and tenderness.
- Toss Vegetables with Seasoning: In a large bowl, combine the asparagus and carrots with olive oil, kosher salt, black pepper, garlic powder, and lemon juice. Toss everything together until the vegetables are evenly coated with the seasoning and oil.
- Arrange on Baking Sheet: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper. This prevents sticking and allows for even roasting.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. Stir halfway through the roasting time to ensure even cooking and slight charring on the edges.
- Cool and Serve: Remove the roasted asparagus and carrots from the oven and allow them to cool slightly before serving to enjoy their full flavor and texture.
Notes
- Use fresh, firm asparagus and medium-sized carrots for best texture and flavor.
- Adjust seasoning according to taste; add more lemon juice for extra brightness.
- For a bit of heat, sprinkle with crushed red pepper flakes before roasting.
- Serve warm as a side dish with grilled meats, fish, or vegetarian mains.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
