Description
This Roasted Asparagus & Carrots recipe delivers crispy, golden perfection with tender vegetables enhanced by a flavorful blend of olive oil, garlic, and thyme. Perfect as a healthy side dish, it combines simple ingredients and straightforward preparation for a deliciously satisfying result.
Ingredients
Scale
Vegetables
- 1 pound asparagus, trimmed
- 1 pound carrots, peeled and cut into sticks
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) to ensure it’s hot enough to roast the vegetables to a tender and golden finish.
- Prepare vegetables: In a large bowl, combine the trimmed asparagus and peeled, cut carrots to get them ready for seasoning.
- Season vegetables: Drizzle the olive oil over the asparagus and carrots, then sprinkle with salt, black pepper, garlic powder, and dried thyme for a delicious flavor profile.
- Toss to coat: Toss the vegetables thoroughly until all pieces are evenly coated with the oil and seasoning mixture, ensuring every bite is flavorful.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on a baking sheet to promote even roasting and crispiness.
- Roast vegetables: Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Cool and serve: Remove from the oven and allow the roasted asparagus and carrots to cool slightly before serving to enhance their crisp texture.
Notes
- For extra crispiness, avoid overcrowding the baking sheet and roast in a single layer.
- Stirring halfway through roasting helps ensure even browning and cooking.
- Feel free to substitute dried thyme with fresh thyme or rosemary for a different herbal flavor.
- This dish pairs well with roasted meats, grilled fish, or as part of a vegetarian meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
