Roasted Asparagus & Carrots - A Vibrant, Healthy Delight

A delightful blend of roasted asparagus and carrots that showcases their natural sweetness, perfect for any meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 bunch Asparagus Trim the woody ends
4 medium Carrots Cut into uniform sizes

For the Seasoning

2 tablespoons Olive Oil Essential for moisture
1 teaspoon Salt Adjust for low-sodium option
1 teaspoon Black Pepper Adjust to taste
2 cloves Minced Garlic Optional but recommended

Optional Additions

1 teaspoon Lemon Zest Substitute with orange or lime zest if desired
1 tablespoon Balsamic Glaze For a sweet-tangy finish

Equipment

oven
Baking sheet
Parchment paper
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Trim the woody ends off the asparagus and cut the carrots into 2-3 inch pieces.
Wash and dry the asparagus and carrot pieces thoroughly.
In a mixing bowl, combine the asparagus and carrots with olive oil, salt, black pepper, and garlic.
Spread the seasoned vegetables in a single layer on the baking sheet.
Roast the vegetables for 18-22 minutes, flipping halfway for even browning.
Add lemon zest during the last 2 minutes of roasting if using.
Drizzle with balsamic glaze once roasted.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

Ensure vegetables are cut into uniform sizes for even cooking. Store leftovers in an airtight container for up to 4 days.

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