🌿 Roasted Asparagus and Carrots
📝 Ingredients:
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1 bunch asparagus, trimmed
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3–4 medium carrots, peeled and sliced into sticks
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tsp dried thyme (or fresh)
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1 tsp dried rosemary (optional)
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Salt and black pepper, to taste
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1 tbsp lemon juice (optional for freshness)
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2 tbsp grated Parmesan (optional for serving)
👩🍳 Instructions:
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Preheat oven to 400°F (200°C).
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Place the asparagus and carrot sticks on a baking sheet.
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Drizzle with olive oil, add garlic, thyme, rosemary, salt, and pepper. Toss to coat.
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Spread veggies in a single layer.
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Roast for 18–22 minutes, flipping halfway, until carrots are tender and asparagus is slightly crisp.
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Squeeze lemon juice on top and sprinkle with Parmesan if desired.
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Serve warm as a healthy side dish.
❓ Q&A Section
Q1: Can I use baby carrots instead of regular carrots?
👉 Yes, baby carrots work great, just adjust roasting time (15–18 minutes).
Q2: How do I keep asparagus from overcooking?
👉 Slice carrots thinner or start roasting carrots first for 5–7 minutes, then add asparagus.
Q3: Can I make this ahead of time?
👉 Yes, you can roast ahead and reheat at 350°F (175°C) for 5–7 minutes.
Q4: What flavors go well with this dish?
👉 Fresh dill, parsley, balsamic glaze, or feta cheese pair beautifully.
Q5: Is this recipe keto or low-carb?
👉 Yes, both asparagus and carrots are keto-friendly, though carrots in moderation.