Roasted Asparagus and Carrots (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pound asparagus, woody ends removed and trimmed
02 -
1 pound carrots, peeled and cut into strips similar in size to asparagus
→ Seasoning
03 -
2 tablespoons olive oil or vegetable oil
04 -
1 tablespoon freshly squeezed lemon juice
05 -
Zest of 1/2 lemon
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon sea salt
# Instructions:
01 -
Preheat the oven to 400 degrees Fahrenheit. Trim the woody ends of the asparagus and cut the carrots into strips similar in thickness to asparagus for even cooking.
02 -
Line a large baking sheet with parchment paper or aluminum foil.
03 -
Arrange the asparagus and carrot strips on the prepared baking sheet in a single layer. Drizzle with olive oil, season with salt and black pepper, and mix the vegetables with your hands to coat evenly. Optionally, add lemon zest before baking.
04 -
Bake the prepared vegetables in the oven for 15-20 minutes until tender and slightly browned.
05 -
Before serving, drizzle the roasted vegetables with freshly squeezed lemon juice and optionally garnish with fresh parsley leaves.
# Notes:
01 -
To properly store, allow the vegetables to cool before wrapping them in aluminum foil or placing them in an airtight container. Add a piece of paper towel underneath to prevent sogginess. Refrigerate and consume within 3-4 days.
02 -
For reheating, use an oven at 375-400 degrees Fahrenheit or an air fryer. Avoid microwaving as it can make the vegetables mushy.
03 -
For optimal freshness, choose bright green asparagus and firm carrots without brown spots.
04 -
It is not necessary to cover the vegetables during roasting unless they are browning too quickly, in which case cover with aluminum foil until finished baking.