Irresistible Roasted Asparagus & Carrots
A simple yet exquisite side dish that transforms ordinary asparagus and carrots into a sensory delight, perfect for any occasion.
Ingredients
Main Ingredients
- 1 bunch asparagus, woody ends trimmed
- 4 large carrots, peeled and sliced into sticks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Optional Ingredients
- Grated Parmesan cheese, for serving Can be omitted or replaced with nutritional yeast for a dairy-free option.
Instructions
Preparation
- Prepare your vegetables by trimming the woody ends off the asparagus and slicing the carrots into uniform sticks for even cooking.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Spread the asparagus and carrot sticks on the lined baking sheet in a single layer.
Cooking
- Drizzle olive oil over the vegetables, ensuring they are coated but not drowning in oil.
- Sprinkle minced garlic, dried thyme, salt, and pepper evenly across the vegetables and toss gently.
- Roast the vegetables in the preheated oven for 20-25 minutes, tossing halfway through for even cooking.
- Once roasted to perfection, transfer the vegetables to a serving platter.
- Garnish with grated Parmesan cheese, if desired, and serve hot.
Notes
For an extra kick, consider adding red pepper flakes. This dish is customizable with herbs; try rosemary or oregano for different flavors.