Roasted Asparagus and Carrots (Printable)

Tender asparagus and sweet carrots roasted with olive oil, thyme and bright lemon.

# What You'll Need:

01 - 1 bunch fresh asparagus, trimmed (approximately 10.5 ounces)

02 - 3 large carrots, peeled and cut into sticks (approximately 10.5 ounces)

03 - 2 tablespoons olive oil

04 - 1 teaspoon sea salt

05 - 1/2 teaspoon freshly ground black pepper

06 - 1 teaspoon dried thyme or Italian herbs

07 - Zest of 1 lemon

08 - 1 tablespoon freshly squeezed lemon juice

09 - 2 tablespoons grated Parmesan cheese (optional; omit for vegan or dairy-free)

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - Place asparagus and carrot sticks in a single layer on the prepared baking sheet.

03 - Drizzle olive oil over the vegetables. Sprinkle with sea salt, black pepper, and dried thyme. Toss to coat thoroughly.

04 - Roast in the preheated oven for 20 to 25 minutes, turning the vegetables halfway through, until they are tender and lightly browned.

05 - Remove from oven and immediately toss with lemon zest and lemon juice. Top with Parmesan cheese if desired. Serve warm.

01 -

Your secret for coaxing out the natural sweetness in vegetables with minimal effort.
The fresh pop of lemon at the finish makes every bite feel a little bit more special.

02 -

Piling the veggies too close together will leave you with soggy, steamed results instead of crisp-tender magic.
Switching to parchment paper instead of foil once kept the asparagus from sticking and made cleanup a breeze.

03 -

Preheat your baking sheet in the oven first, then add the veggies for a even better sear.
Finish with lemon zest just after roasting so the fragrance doesn’t get lost.