Ingredients
Fresh Asparagus:
1 bunch asparagus (woody ends trimmed)
Carrots:
4 large carrots (peeled and sliced into sticks)
Olive Oil:
2 tbsp
Garlic:
2 cloves (minced)
Dried Thyme:
1 tsp
Salt:
to taste
Black Pepper:
to taste
Grated Parmesan (Optional, but so good):
for serving
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Vegetables: Trim the woody ends off the asparagus. Peel and slice the carrots into sticks about the same size as the asparagus.
- Season the Veggies: Spread the asparagus and carrots on the baking sheet. Drizzle with olive oil, sprinkle with minced garlic, dried thyme, salt, and pepper. Toss to coat evenly.
- Roast Until Perfect: Spread the vegetables in a single layer on the baking sheet. Roast in the oven for 20-25 minutes, tossing halfway through, until tender and slightly caramelized.
- Serve, Savor, and Smile: Transfer the roasted vegetables to a serving platter. Optionally, sprinkle with grated Parmesan cheese and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
