Herbed Garlic Roasted Carrots and Asparagus
This simple yet flavorful dish combines tender-crisp asparagus and sweet, caramelized carrots, all roasted with aromatic garlic and a blend of savory herbs. It's a perfect healthy side dish that comes together with minimal effort.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Knife
- Cutting Board
- Tongs
Ingredients
Main Ingredients
- 1 pound fresh carrots peeled and sliced into 1/2 to 3/4-inch thick uniform pieces
- 1 bunch fresh asparagus tough ends snapped off
- 2-3 tablespoons olive oil good quality extra virgin
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried herbs e.g., thyme, rosemary, oregano
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
- Peel and cut carrots into uniform 1/2 to 3/4-inch thick pieces, either rounds, diagonal pieces, or sticks if thick.
- Place carrots on the baking sheet, drizzle with 1-2 tablespoons olive oil, and toss with half of the salt, pepper, garlic powder, and dried herbs, spreading them in a single layer.
- Roast the carrots in the preheated oven for 15 minutes.
- While carrots roast, snap off the tough ends of the asparagus.
Cooking
- After 15 minutes, remove the baking sheet, add trimmed asparagus, drizzle with remaining olive oil, and season with the rest of the salt, pepper, garlic powder, and dried herbs.
- Toss gently to combine and spread all vegetables in a single layer.
- Return to the oven and roast for another 10-15 minutes until asparagus is tender-crisp and carrots are tender and slightly caramelized.
Serving
- Remove from the oven and serve immediately.
Notes
For extra flavor, you can add a squeeze of lemon juice or a sprinkle of fresh parsley before serving. Ensure vegetables are in a single layer for even roasting and browning.