Roasted Asparagus and Carrots Side

Roasted asparagus and carrots are a simple, healthy, and delicious side dish. With just four main ingredients and 20 minutes in the oven, this vegan, gluten-free, and paleo recipe is a perfect addition to any meal.

Why You’ll Love This Recipe

• Quick and Easy: Minimal prep and ready in just 30 minutes.
• Healthy and Nutritious: Packed with vitamins, antioxidants, and fiber.
• Vegan and Gluten-Free: Suitable for various dietary needs.
• Perfect Side Dish: Complements a wide variety of main courses.
• Bright and Flavorful: Lemon juice and zest enhance the natural sweetness of the vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb asparagus
• 1 lb regular carrots, peeled and sliced into sticks
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 lemon, zested
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the Vegetables
   • Trim the tough ends off the asparagus.
   • Peel the carrots and slice them into sticks of similar thickness to the asparagus for even roasting.
3. Season the Vegetables
   Place the asparagus and carrots on the baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper. Toss to coat evenly.
4. Roast
   Spread the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 18-20 minutes, flipping halfway through, until tender and slightly caramelized.
5. Add Lemon
   Remove from the oven and drizzle with fresh lemon juice. Sprinkle with lemon zest for a bright and tangy finish.
6. Serve
   Transfer to a serving platter and enjoy immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Garlic Roasted: Add 2 minced garlic cloves or 1/2 teaspoon garlic powder for extra flavor.
• Herbed Twist: Sprinkle fresh or dried thyme, rosemary, or parsley before roasting.
• Spicy Version: Add a pinch of red pepper flakes or cayenne for a spicy kick.
• Honey-Lemon Glaze: Drizzle with a mixture of honey and lemon juice after roasting for a sweet and tangy touch.
• Mixed Veggies: Add other vegetables like bell peppers, zucchini, or cherry tomatoes to the mix.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 375°F oven for 5-7 minutes or microwave on medium power until warm.

FAQs

1. Can I use baby carrots?

Yes, but adjust the roasting time as baby carrots may cook faster.

2. Do I have to peel the carrots?

Peeling is optional, but it helps remove bitterness and ensures a smoother texture.

3. How do I prevent soggy vegetables?

Spread the vegetables in a single layer with space between them to allow proper roasting.

4. Can I use lemon juice from a bottle?

Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice works in a pinch.

5. What can I serve with this dish?

Pair with grilled chicken, salmon, or quinoa for a complete meal.

6. Can I make this recipe in advance?

Yes, roast the vegetables ahead of time and reheat before serving.

7. How do I know when the vegetables are done?

They should be tender when pierced with a fork and slightly caramelized.

8. Can I use frozen asparagus or carrots?

Fresh is recommended, but frozen can be used if thawed and dried thoroughly before roasting.

9. What oil can I use instead of olive oil?

Avocado oil, grapeseed oil, or melted coconut oil are great alternatives.

10. Can I add cheese?

Yes, sprinkle grated Parmesan or nutritional yeast for a cheesy twist.

Conclusion

Roasted asparagus and carrots are a simple yet flavorful way to elevate any meal. With their tender texture, caramelized edges, and refreshing lemony finish, they’re a crowd-pleasing side dish that’s as healthy as it is delicious. Try this quick recipe for a nutritious addition to your dinner table!

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