Roasted Asparagus & Carrots (Print Version)
# Ingredients:
→ Vegetables
01 -
1 bunch of asparagus, woody ends trimmed
02 -
4 large carrots, peeled and sliced into sticks
→ Seasonings and Oil
03 -
2 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
1 teaspoon dried thyme
06 -
Salt and pepper, to taste
→ Optional Garnish
07 -
Grated Parmesan cheese for serving
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 -
Place the trimmed asparagus and carrot sticks on the prepared baking sheet. Drizzle the olive oil over the vegetables. Sprinkle with minced garlic, dried thyme, salt, and pepper. Toss the vegetables until evenly coated.
03 -
Spread the vegetables out in a single layer on the baking sheet to ensure even cooking. Roast in the preheated oven for 20-25 minutes, tossing halfway through, until tender and lightly browned.
04 -
Transfer the roasted vegetables to a serving platter. Serve hot as a side dish, garnished with grated Parmesan cheese if desired.
# Notes:
01 -
Slice carrots into similar-sized sticks to ensure even cooking with the asparagus.
02 -
Add spices such as smoked paprika or chili flakes for additional flavor.
03 -
Check doneness at 20 minutes to prevent overcooking.