Oven-Roasted Asparagus and Carrot Medley
This simple recipe brings out the natural sweetness of asparagus and carrots, creating a healthy side dish that pairs well with any main course.
Ingredients
Vegetables
- 1 bunch asparagus Fresh and trimmed
- 2 large carrots Peeled and cut into thin strips or rounds
Seasoning
- 2 tablespoons olive oil For drizzling
- to taste Salt
- to taste Black pepper
- 1 teaspoon garlic powder Optional
- 1 teaspoon paprika Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and trim the asparagus and peel the carrots. Cut the carrots into thin strips or rounds.
- In a large bowl, combine the asparagus and carrots. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
Roasting
- Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
Serving
- Serve warm as a side dish.
Notes
You can experiment with different seasonings, like lemon zest or Parmesan cheese, for extra flavor. If you like a crispy finish, roast the vegetables a little longer, but watch them to avoid burning. Store leftovers in an airtight container in the refrigerator for 3-4 days.