Easy Roasted Veggies (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pound asparagus, woody ends trimmed
02 -
1 pound carrots, peeled and cut into strips similar in size to asparagus
→ Seasonings & Dressings
03 -
2 tablespoons olive oil
04 -
1 tablespoon fresh lemon juice
05 -
Zest from half a lemon
06 -
½ teaspoon black pepper
07 -
½ teaspoon sea salt
→ Optional Garnish
08 -
Fresh parsley
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Trim the woody ends off the asparagus and peel the carrots. Cut the carrots into strips that match the thickness of your asparagus spears - younger, thinner carrots work best as they'll cook at the same rate as the asparagus.
02 -
Line a large baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
03 -
Arrange all your veggies in a single layer on the baking sheet. Drizzle with olive oil, sprinkle with sea salt and black pepper, then add the lemon zest if using. Get your hands in there and mix everything well to ensure even coating.
04 -
Roast in the preheated oven for 15-20 minutes until the vegetables are tender but still have a slight bite to them.
05 -
Just before serving, squeeze fresh lemon juice over the hot vegetables and sprinkle with chopped fresh parsley if desired.
# Notes:
01 -
This simple side dish pairs beautifully with almost any protein and takes just minutes to prepare.
02 -
Look for bright green, firm asparagus stalks and avoid carrots with soft spots or browning.
03 -
For even cooking, try to select carrots that can be cut to a similar thickness as your asparagus spears.