Description
A quick and easy colorful side dish featuring roasted asparagus and carrots tossed with garlic, herbs, and smoked paprika for a savory and slightly sweet flavor.
Ingredients
Scale
- 1 bunch fresh asparagus (about 1 pound), trimmed
- 4 medium carrots (about 8 ounces), peeled and cut into 3-inch sticks
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary, finely chopped (optional)
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Trim the tough ends off the asparagus by gently bending each stalk until it snaps naturally. Peel the carrots and cut them into sticks about 3 inches long and ½ inch thick.
- In a large mixing bowl, combine olive oil, minced garlic, chopped thyme or rosemary, smoked paprika, salt, and pepper. Stir until well blended.
- Add the asparagus and carrot sticks to the bowl. Toss gently but thoroughly so every piece is coated with the oil and seasoning mix.
- Spread the vegetables out in a single layer on a rimmed baking sheet lined with parchment paper or a silicone baking mat. Make sure they’re not overlapping.
- Roast in the preheated oven for 15 minutes. Then, using tongs, flip the veggies to promote even browning.
- Continue roasting for another 10-12 minutes until the carrots are tender with caramelized edges and the asparagus is crisp-tender with some charred tips.
- Remove from oven and, if desired, zest a lemon over the top and sprinkle with grated Parmesan cheese while still hot.
- Serve immediately while warm, or let cool slightly if you prefer room temperature.
Notes
Do not overcrowd the baking sheet to ensure proper roasting instead of steaming. Flip the vegetables halfway through roasting for even browning. Use fresh herbs for best flavor, but dried herbs can be substituted at one-third the amount. For a dairy-free or vegan option, omit Parmesan or use a plant-based alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 110
- Sugar: 5
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 3
- Protein: 3
Keywords: roasted asparagus, roasted carrots, easy side dish, healthy vegetables, garlic, herbs, smoked paprika, quick recipe, colorful side