Roasted Asparagus and Carrots (Printable)

Oven-roasted asparagus and carrot sticks tossed with olive oil, thyme and lemon for a bright, easy side.

# What You'll Need:

01 - 1 bunch fresh asparagus (about 10.5 oz), trimmed

02 - 3 large carrots (about 10.5 oz), peeled and cut into sticks

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 dairy-free or vegan)

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

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

03 - Drizzle olive oil evenly over the vegetables. Scatter sea salt, black pepper, and dried thyme across the top. Toss until fully coated.

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

05 - Remove from oven. Immediately toss with lemon zest and lemon juice. Top with Parmesan cheese if using. Serve while warm.

01 -

Roasting brings out subtle sweetness in carrots and asparagus that you’ll notice with every bite.
The quick lemon finish gives each forkful a lively burst, and you can prepare everything in just over half an hour.

02 -

Piling vegetables too close together will steam them instead of roasting—give them room to breathe.
Zesting the lemon right over the hot veggies releases a wave of fresh aroma that makes a big difference.

03 -

Let your oven fully preheat—even a few degrees off can affect how quickly veggies caramelize.
Toss your vegetables with your hands; it’s the easiest way to coat every edge for the perfect roast.