Oven-Roasted Asparagus Carrots (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pound of peeled carrots sliced into strips about the same size as asparagus
02 -
1 pound of asparagus with the woody ends trimmed away
→ Seasoning
03 -
1/2 teaspoon of fine sea salt
04 -
1/2 teaspoon of ground black pepper
05 -
2 tablespoons of your choice of olive or vegetable oil
06 -
Grated zest from half a lemon
07 -
1 tablespoon of freshly squeezed lemon juice
# Instructions:
01 -
Set the oven to 400°F and let it heat up. Trim off the woody ends of the asparagus, then peel and slice the carrots into strips around the same thickness as the asparagus so they cook evenly.
02 -
Cover a big baking tray with foil or parchment paper to make cleanup easier.
03 -
Spread the asparagus and carrot strips out on the baking tray in one even layer. Pour a bit of olive oil over the veggies, sprinkle with black pepper and salt, and toss everything together with your hands to coat well. You can also scatter lemon zest on top before sticking it in the oven.
04 -
Pop the tray into the oven and bake for about 15-20 minutes. They’re ready when they’re soft with a little browning on the edges.
05 -
Take the cooked veggies out and drizzle the fresh lemon juice on top right before serving. You can also sprinkle some parsley for extra flavor!
# Notes:
01 -
Let the veggies cool completely before storing them. Wrap them tightly in foil or put them in a sealed container with some paper towel on the bottom to soak up any extra moisture. Keep in the fridge for up to 3-4 days.
02 -
To warm them back up, try an oven set to 375-400°F or use an air fryer. Microwaving isn’t ideal since it might make the veggies lose their texture.
03 -
Buy asparagus that’s bright green and carrots that feel firm, without any soft spots or discoloration.
04 -
There’s no need to cover the veggies while they’re baking. If you see them browning too fast, you can loosely lay a piece of foil on top until they’re done.