Roasted Asparagus and Carrots (Printable View)

Olive oil–roasted asparagus and carrots finished with lemon zest for a bright, tender side.

# What You Need:

→ Vegetables

01 - 1 bunch fresh asparagus, trimmed (about 10.5 oz)
02 - 3 large carrots, peeled and cut into sticks (about 10.5 oz)

→ Oils & Fats

03 - 2 tablespoons olive oil

→ Spices & Seasonings

04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon dried thyme or Italian herbs

→ Finishing Touch

07 - Zest of 1 lemon
08 - 1 tablespoon freshly squeezed lemon juice
09 - 2 tablespoons grated Parmesan cheese (optional, omit for vegan or dairy-free)

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread asparagus and carrot sticks evenly in a single layer across the lined baking sheet.
03 - Drizzle vegetables with olive oil. Sprinkle with sea salt, black pepper, and dried thyme. Toss well to ensure all pieces are coated.
04 - Roast in the preheated oven for 20 to 25 minutes, turning the vegetables halfway through, until tender and lightly browned.
05 - Remove vegetables from the oven and immediately toss with lemon zest and lemon juice. Top with Parmesan cheese if desired. Serve while warm.

# Expert Advice:

01 -
  • You can practically make it with your eyes closed after the first try—it is that forgiving!
  • The caramelized edges and citrusy finish make even picky eaters reach for seconds.
02 -
  • Once, I was distracted and crowded the pan—everything came out limp instead of crispy and caramelized.
  • Switching from bottled lemon juice to fresh zest and juice took the flavor from flat to dazzling.
03 -
  • Tossing the veggies with oil and seasoning in a big bowl prevents dry patches and bland bites.
  • Let roasted vegetables rest for a minute before dressing with lemon so they soak up the flavor without losing heat.

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