Description
This oven-roasted asparagus and carrot medley is a quick and vibrant side dish that brings out the natural sweetness of carrots and the crisp bite of asparagus. Seasoned simply with garlic powder, olive oil, and a touch of lemon juice, it’s a cozy classic for busy weeknights or elegant dinners.
Ingredients
1 bunch asparagus, trimmed
2 large carrots, sliced into thin rounds
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon lemon juice (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the trimmed asparagus and sliced carrots.
3. Drizzle the olive oil over the veggies.
4. Sprinkle garlic powder, salt, and pepper over the vegetables and toss to coat evenly.
5. Spread the vegetables in a single layer on a baking sheet without overcrowding.
6. Roast for 15–20 minutes until tender and lightly browned.
7. Remove from oven and drizzle with lemon juice if desired.
8. Serve warm as a side dish.
Notes
Don’t overcrowd the baking sheet or the vegetables will steam instead of roast.
Try adding thyme or rosemary for an herby variation.
For a colorful twist, mix in bell peppers or red onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg