Description
Make perfectly roasted asparagus and carrots with this simple, vegan recipe. Ready in just 30 minutes, these tender and flavorful veggies are a gluten-free, paleo-friendly side dish everyone will love.
Ingredients
Units
Scale
- Produce:
- 1 lb asparagus, trimmed
- 1 lb carrots, peeled and sliced lengthwise
- 1/2 lemon, zested
- Condiments:
- 1 tbsp freshly squeezed lemon juice
- Baking & Spices:
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Oils & Vinegars:
- 2 tbsp olive oil
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Vegetables:
- Place the asparagus and sliced carrots on the baking sheet. Drizzle with olive oil, then sprinkle with sea salt and black pepper. Toss to coat evenly.
- Roast:
- Spread the vegetables out in a single layer. Roast in the oven for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Add Lemon:
- Once roasted, drizzle the vegetables with freshly squeezed lemon juice and sprinkle with lemon zest.
- Serve:
- Transfer to a serving dish and enjoy warm as a side or light main dish.
Notes
- For added flavor, sprinkle the veggies with garlic powder or smoked paprika before roasting.
- Serve with a sprinkle of fresh parsley or toasted nuts for extra texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
