Description
Roasted Asparagus and Carrots Fresh, vibrant, and perfectly tender, this roasted asparagus and carrots side dish brings bright spring flavors straight to your table. Oven-roasted with olive oil, lemon, garlic powder, salt, and parsley for a simple, elegant, and colorful addition to Easter feasts or weeknight dinners.
Ingredients
Scale
- 1 bunch fresh asparagus, trimmed
- 3 large carrots, peeled and sliced into sticks
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange asparagus and carrot sticks evenly on the sheet pan.
- Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Toss to coat evenly.
- Spread vegetables into a single layer.
- Roast for 18–22 minutes, until tender and slightly caramelized.
- Remove from oven and drizzle with fresh lemon juice.
- Sprinkle with chopped parsley and serve warm.
Notes
- Finish with a squeeze of lemon for extra brightness.
- For a little extra heat, add a pinch of red pepper flakes.
- Pairs well with chicken, fish, or tofu for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 4 g
- Sodium: 270 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Roasted Asparagus and Carrots, roasted vegetables, spring side dish, Easter side, oven roasted vegetables, easy side dish, vegan side dish, gluten-free, healthy side dish