Description
A vibrant and flavorful side dish perfect for Easter feasts, combining roasted asparagus and carrots for a delightful taste.
Ingredients
- 1 bunch of asparagus, trimmed
- 4 large carrots, peeled and cut into thin strips
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or fresh, if available)
- 1 lemon, zested and juiced
- Optional: Fresh parsley for garnish
Instructions
- Preheat Your Oven: Set it to 425°F (220°C).
- Prepare the Vegetables: Rinse the asparagus and carrots. Trim the ends of the asparagus and peel the carrots. Cut the carrots into thin strips or matchsticks for even cooking.
- Mix the Ingredients: In a large bowl, combine the asparagus, carrots, olive oil, garlic powder, salt, black pepper, dried thyme, lemon zest, and lemon juice. Toss everything together until the vegetables are evenly coated.
- Arrange on Baking Sheet: Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Ensure they are not overcrowded; this helps them roast beautifully.
- Roast: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Garnish and Serve: Once done, remove from the oven and transfer to a serving dish. Garnish with fresh parsley if desired.
Notes
For optimal texture, choose thicker asparagus stalks and ensure carrot strips are consistent in size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American