Description
This simple and flavorful roasted asparagus and carrots recipe features fresh vegetables tossed in olive oil, garlic, and thyme, then oven-roasted to tender perfection with a caramelized finish. A sprinkle of grated Parmesan cheese adds a savory touch, making it a perfect side dish for any meal.
Ingredients
Scale
Vegetables
- 1 bunch asparagus (woody ends trimmed)
- 4 large carrots (peeled and sliced into sticks)
Seasoning and Oil
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- Salt (to taste)
- Black pepper (to taste)
Optional Topping
- Grated Parmesan cheese (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or aluminum foil for easy cleanup.
- Prepare Vegetables: Trim the woody ends off the asparagus and peel the carrots. Slice the carrots into stick shapes to ensure even roasting.
- Toss Vegetables: Arrange the asparagus and carrot sticks on the prepared baking sheet. Drizzle the olive oil evenly over the vegetables. Add minced garlic, dried thyme, salt, and black pepper, then toss everything together to coat the vegetables thoroughly.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Toss the vegetables halfway through the cooking time to ensure they cook evenly and develop a nice caramelized texture.
- Serve: Remove the roasted vegetables from the oven and transfer them to a serving platter. Sprinkle grated Parmesan cheese on top, if using, and serve warm.
Notes
- For a nuttier flavor, try using fresh thyme instead of dried.
- Feel free to add other vegetables like bell peppers or zucchini for variety.
- Adjust seasoning according to your taste preferences.
- The Parmesan cheese can be omitted for a dairy-free option.
- Use fresh garlic for more pungency or garlic powder if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
