Roasted Asparagus and Carrots (Printable version)

Tender asparagus and sweet carrots roasted with olive oil, thyme and bright lemon zest.

# What you'll need:

01 - 1 bunch fresh asparagus (about 10 ounces), trimmed

02 - 3 large carrots (about 10 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 herb blend

07 - Zest of 1 lemon

08 - 1 tablespoon freshly squeezed lemon juice

09 - 2 tablespoons grated Parmesan cheese (optional)

01 - Set oven to 425°F. Line a baking sheet with parchment paper to prevent sticking.

02 - Spread trimmed asparagus and carrot sticks evenly on the prepared baking sheet.

03 - Drizzle with olive oil and scatter sea salt, black pepper, and dried thyme across the vegetables. Toss thoroughly to coat all sides.

04 - Roast in the preheated oven for 20–25 minutes, turning vegetables halfway through, until they are softened and lightly browned.

05 - Immediately after removing from the oven, toss with lemon zest and lemon juice. Top with grated Parmesan if desired. Serve while warm.

01 -

Your whole kitchen will soak up the herby, lemony scent—no candle needed.
This dish is so hands-off, you can chat or prep the rest of your meal while it roasts perfectly.

02 -

Piling the veggies too close together keeps them from crisping up—I learned that when my first batch steamed instead of roasted.
Adding lemon right after roasting brightens the flavors more than doing it beforehand.

03 -

Try to chop the carrots and asparagus to a similar thickness so everything roasts evenly.
A microplane zester is your best friend for turning a big lemon into a cloud of fresh zest.