Description
Roasted asparagus and carrots are a vibrant and nutritious side dish that can elevate any meal. This easy recipe requires just four key ingredients, making it a quick option for busy weeknights or special occasions. With the bright zing of lemon and the richness of olive oil, these tender veggies are packed with flavor and nutrients. Whether paired with grilled chicken, tossed into a salad, or served alongside grains like quinoa or rice, this colorful medley offers versatility and makes healthy eating deliciously enjoyable.
Ingredients
Scale
- 1 pound asparagus (trimmed)
- 1 pound carrots (peeled and cut into strips)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- Zest from ½ lemon
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the asparagus by trimming the woody ends. Peel the carrots and slice them into strips similar in size to the asparagus.
- Line a baking sheet with parchment paper.
- Arrange the vegetables on the baking sheet in a single layer. Drizzle with olive oil, sprinkle with sea salt and black pepper, then toss gently to combine.
- Bake for 15-20 minutes until tender and slightly caramelized.
- Before serving, drizzle fresh lemon juice over the roasted vegetables for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup of roasted vegetables (150g)
- Calories: 110
- Sugar: 5g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg