Roasted Carrots & Asparagus
Simple, reliable, and full of flavor, this roasted veggie duo transforms humble carrots and asparagus into a golden, caramelized side dish that works with almost any meal. A drizzle of olive oil, a sprinkle of thyme, and an optional dusting of Parmesan make this easy weeknight favorite feel a little special.
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Ingredients
- 1 bunch asparagus trimmed
- 4 large carrots peeled and cut into sticks
- 2 tbsp olive oil
- 2 cloves garlic minced (or ½ tsp garlic powder)
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- salt and black pepper to taste
- ¼ cup grated Parmesan optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prepare asparagus and carrots, cutting them to similar thickness for even roasting.
- Place vegetables on the baking sheet. Drizzle with olive oil and sprinkle with garlic, thyme, salt, and pepper. Toss to coat evenly and spread in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until carrots are tender and asparagus tips are slightly crisp.
- Optional: Sprinkle Parmesan over hot veggies right after roasting for a melty, savory finish.
- Serve warm or at room temperature.
Notes
Add lemon zest, chili flakes, or toasted nuts for extra flair. Pairs well with any protein — or just a fried egg.
Nutrition
Serving: 1servingCalories: 141kcalCarbohydrates: 11.8gProtein: 5.8gFat: 8.9gSaturated Fat: 1.3gTrans Fat: 0.1gCholesterol: 4mgSodium: 110mgFiber: 4.6gSugar: 4.3g
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