Asparagus & Carrots Roasted (Print Version)
# Ingredients:
→ Vegetables
01 -
4 large carrots, peeled and cut into sticks
02 -
1 bunch asparagus, ends trimmed off
→ Seasonings and Oil
03 -
2 garlic cloves, finely chopped
04 -
A pinch of salt and pepper
05 -
2 tablespoons of olive oil
06 -
1 teaspoon of thyme (dried)
→ Optional Garnish
07 -
Handful of grated Parmesan for topping (optional)
# Instructions:
01 -
Set your oven to heat up to 400°F (200°C). Cover your baking sheet with foil or parchment paper to make cleanup easy.
02 -
Spread the asparagus and carrot sticks on the lined baking sheet. Pour olive oil all over, then add the chopped garlic, thyme, salt, and pepper. Mix to coat everything well.
03 -
Lay the veggies flat in one full layer so they bake evenly. Roast them for 20-25 minutes in the hot oven, giving them a flip halfway until tender and lightly charred.
04 -
Move the roasted veggies to your serving dish. Eat them warm as a side, and sprinkle Parmesan on top if you'd like.
# Notes:
01 -
Cut the carrot sticks to match asparagus size for even cooking.
02 -
Want extra flavor? Toss in some chili flakes or smoked paprika.
03 -
Check at 20 minutes to avoid overbaking and drying out.