Roasted Asparagus and Carrots (Printable)

Tender asparagus and carrots tossed with olive oil, thyme and lemon, roasted until lightly browned and bright.

# What you'll need:

01 - 1 bunch (approximately 10.5 ounces) fresh asparagus, trimmed

02 - 3 large carrots (approximately 10.5 ounces), peeled and cut into sticks

03 - 2 tablespoons olive oil

04 - 1 teaspoon sea salt

05 - 1/2 teaspoon freshly ground black pepper

06 - 1 teaspoon dried thyme or Italian herbs

07 - Zest of 1 lemon

08 - 1 tablespoon freshly squeezed lemon juice

09 - 2 tablespoons grated Parmesan cheese (optional; omit for vegan or dairy-free preparation)

01 - Set oven to 425°F and line a baking sheet with parchment paper.

02 - Place asparagus and carrot sticks in a single layer on the prepared baking sheet.

03 - Drizzle olive oil over the vegetables. Add sea salt, black pepper, and dried herbs. Toss thoroughly to coat all pieces evenly.

04 - Roast for 20 to 25 minutes, turning vegetables halfway through, until they are tender and lightly browned.

05 - Remove from oven and toss immediately with lemon zest and lemon juice. Sprinkle with Parmesan cheese if desired. Serve warm.

01 -

You can make this in under 40 minutes, and the lemony finish is like a bright surprise.
It's a go-to when you want a beautiful, healthy side without fuss—just toss, roast, and enjoy!

02 -

I once crowded the tray and ended up with limp vegetables—give them space for the best roast.
Adding lemon zest right after roasting, not before, keeps the flavor bright and fragrant.

03 -

Let the oven preheat fully—extra hot means caramelized edges, not soggy veggies.
If you’re using Parmesan, grate it fresh for a melt-in finish that’s unbeatable.