Description
Roasted Asparagus and Carrots deliver a vibrant, crave-worthy side dish with minimal effort. This recipe roasts asparagus and carrot sticks at high heat for crispy edges and tender centers, then finishes with lemon zest, lemon juice, and a touch of parmesan for a bright, caramelized bite. The result is naturally sweet, colorful, and delicious, perfect for weeknights or entertaining, turning simple vegetables into a flavorful crowd-pleasing side.
Ingredients
Scale
- 1 bunch fresh asparagus, trimmed
- 3 large carrots, peeled and sliced into sticks
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried Italian seasoning
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Pat vegetables dry and spread in a single layer with space between them for proper roasting.
- Drizzle with olive oil and sprinkle with garlic, salt, pepper, and Italian seasoning. Toss gently to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until vegetables are tender and caramelized at the edges.
- Remove from oven and immediately add lemon zest and lemon juice.
- Sprinkle with Parmesan cheese if desired and serve warm.
Notes
- Spacing on the baking sheet is key for crispy edges.
- For extra zest, add lemon juice after roasting as directed.
- Parmesan is optional; vegan substitution works well.
- Adjust salt to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1/4 of dish)
- Calories: 150
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: roasted asparagus and carrots, crispy roasted vegetables, lemon zest, parmesan, side dish, healthy vegetables, easy roast