Roasted Asparagus Carrots (Printer-friendly)

Tender asparagus and sweet carrots roasted with olive oil, thyme and bright lemon for a simple, flavorful side.

# What You'll Need:

01 - 1 bunch fresh asparagus (approximately 10 oz), trimmed

02 - 3 large carrots (approximately 10 oz), peeled and cut into sticks

03 - 2 tablespoons olive oil

04 - 1 teaspoon sea salt

05 - 1/2 teaspoon freshly ground black pepper

06 - 1 teaspoon dried thyme or Italian herbs

07 - Zest of 1 lemon

08 - 1 tablespoon freshly squeezed lemon juice

09 - 2 tablespoons grated Parmesan cheese (optional; omit for dairy-free or vegan)

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

02 - Arrange asparagus and carrot sticks in a single layer on the prepared baking sheet.

03 - Drizzle vegetables with olive oil. Sprinkle with sea salt, black pepper, and dried thyme or Italian herbs. Toss to coat evenly.

04 - Roast in preheated oven for 20 to 25 minutes, turning vegetables halfway, until tender and lightly browned.

05 - Remove from oven and immediately toss with lemon zest and lemon juice. Top with Parmesan cheese if desired. Serve warm.

01 -

The lemony finish elevates each bite into something unexpectedly bright (and it’s a secret I can never keep for long).
I love that it’s simple enough to whip up on busy nights but always pretty enough for guests.

02 -

Roasting at a temperature lower than 220°C makes the carrots soft but never caramelized—I learned that the hard way.
Adding the lemon zest right as they come out is game-changing—if you wait, the flavor never quite pops the same way.

03 -

Let the vegetables sit for a minute or two after coming out of the oven so the steam fully marries the citrus flavor into each piece.
A microplane zester works wonders—fine zest is less likely to clump and distributes bright flavor more evenly.