Description
A simple and flavorful roasted asparagus and carrots recipe, perfect as a healthy side dish. The vegetables are seasoned with olive oil, garlic, thyme, salt, and pepper, then oven-roasted to tender perfection with a caramelized finish, optionally topped with grated Parmesan cheese.
Ingredients
Scale
Vegetables
- 1 bunch asparagus (woody ends trimmed)
- 4 large carrots (peeled and sliced into sticks)
Seasoning
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- Salt (to taste)
- Black pepper (to taste)
Optional Topping
- Grated Parmesan cheese (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil to ensure easy cleanup and prevent sticking.
- Prepare the Vegetables: Trim the woody ends off the asparagus and peel and slice the carrots into sticks for even roasting.
- Season the Veggies: Place the asparagus and carrot sticks on the baking sheet. Drizzle with olive oil, minced garlic, dried thyme, salt, and black pepper. Toss everything well to ensure the vegetables are evenly coated with the seasoning.
- Roast Until Perfect: Roast in the preheated oven for 20-25 minutes, tossing the vegetables halfway through the cooking time. Roast until the vegetables are tender and have caramelized edges for maximum flavor.
- Serve, Savor, and Smile: Transfer the roasted asparagus and carrots to a serving platter. Sprinkle with grated Parmesan cheese if desired and serve warm as a nutritious and delicious side dish.
Notes
- You can substitute fresh thyme for dried if preferred; use about 1 tablespoon fresh thyme leaves.
- Ensure even slicing of carrots for uniform cooking.
- Adjust roasting time slightly depending on your oven and vegetable thickness.
- Parmesan cheese addition is optional but adds a nice savory touch.
- To make it vegan, omit the Parmesan or use a vegan cheese alternative.
