Ingredients
Scale
- 1 pound (450g) asparagus, trimmed
- 1 pound (450g) carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Olive oil can be replaced with avocado oil for a different flavor profile
- For a lower sodium option, reduce the salt to 1/2 teaspoon or use a salt substitute
- Add a pinch of red pepper flakes for a spicy kick
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). A hot oven is essential for caramelizing the vegetables
- Prepare the Vegetables: Trim the asparagus and peel the carrots. Cut the carrots into sticks similar in size to the asparagus for even cooking
- Season the Vegetables: In a large bowl, toss the asparagus and carrots with olive oil, salt, pepper, and minced garlic. Ensure each piece is well-coated
- Arrange on Baking Sheet: Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding to ensure even roasting
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized
- Add Lemon Juice: Remove from the oven and drizzle with lemon juice. Toss to combine, adding a burst of freshness
- Check for Doneness: Test the vegetables with a fork. They should be tender but not mushy
- Serve Immediately: Transfer to a serving platter and enjoy while warm