Oven-Roasted Asparagus and Carrot Medley
A simple and healthy side dish that’s colorful and packed with nutrients, perfect for any meal.
Ingredients
Vegetables
- 1 bunch asparagus, trimmed Make sure to trim the asparagus properly to remove the tough ends.
- 4 pieces carrots, peeled and sliced
Seasoning
- 2 tablespoons olive oil Thoroughly coat the vegetables in olive oil to ensure they roast evenly.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (optional) You can substitute thyme with other herbs like oregano or basil.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the asparagus and carrots.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and thyme.
- Toss to coat evenly.
Cooking
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- Serve warm as a side dish.
Notes
If you have leftovers, let them cool down completely and store them in an airtight container in the refrigerator for 3 to 4 days. To reheat, simply place them back in a warm oven or microwave until heated through. You can also add other vegetables like bell peppers or zucchini for more color and flavor.