Ingredients
- 4–5 carrots, peeled and sliced into thin strips
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried Italian seasoning
- 2 tablespoons grated Parmesan cheese (optional, for topping)
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the woody ends off the asparagus. Using a vegetable peeler, peel the carrots and slice them in half. If they are large carrots, slice them again into quarters.
- In a large bowl, toss the sliced carrots and trimmed asparagus with olive oil until well coated. Sprinkle with salt, pepper, garlic powder, and dried Italian seasoning. Toss again to evenly distribute the seasonings.
- Spread the vegetables in a single layer on a baking sheet. Make sure they are not crowded to allow for even roasting.
- Roast in the oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized. Toss halfway through the cooking time for even roasting.
- Once roasted, remove from the oven and transfer to a serving dish. If desired, sprinkle with grated Parmesan cheese while the vegetables are still warm.
Notes
- If you prefer a more intense flavor, try adding a squeeze of fresh lemon juice after roasting.
- For extra crunch, sprinkle with toasted nuts or seeds before serving.
- These roasted vegetables can be made ahead and stored in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 81 kcal
- Sugar: 6g
- Sodium: 330mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 2mg
