Scale

1 bunch fresh asparagus, trimmed

4 to 5 medium carrots, peeled and cut into sticks or diagonal slices

2 to 3 tablespoons olive oil

3 to 4 garlic cloves, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika (optional)

½ teaspoon dried thyme or Italian seasoning

1 tablespoon lemon juice (optional)

2 tablespoons grated Parmesan cheese (optional)

Fresh parsley, chopped for garnish

Red pepper flakes (optional)

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Wash and trim the asparagus. Peel the carrots and cut them into evenly sized sticks or diagonal slices.

3. Place the asparagus and carrots into a large mixing bowl.

4. Add olive oil, minced garlic, salt, black pepper, paprika, and thyme or Italian seasoning.

5. Toss until all of the vegetables are evenly coated with the seasoning.

6. Spread the vegetables into a single layer on the prepared baking sheet.

7. Roast for 20 to 25 minutes, turning the vegetables halfway through cooking.

8. Cook until the carrots are tender and lightly caramelized and the asparagus has crisp tips.

9. Remove from the oven and drizzle with lemon juice if desired.

10. Sprinkle with Parmesan cheese and garnish with fresh parsley before serving.

For better caramelization, avoid overcrowding the baking sheet.

If your asparagus is thin, add it during the last 15 to 18 minutes of roasting.

Add a teaspoon of honey or maple syrup for sweeter roasted carrots.

Leftovers keep well in the refrigerator for up to 4 days.

Reheat in the oven or air fryer for the best texture.

Keywords: roasted asparagus and carrots, roasted vegetables, healthy side dish, oven roasted asparagus, roasted carrots