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Plate of roasted asparagus and carrots seasoned for a festive meal

Roasted Asparagus & Carrots

A colorful and flavorful side dish made with roasted asparagus and carrots, perfect for Easter celebrations.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 bunch asparagus, trimmed
  • 4 medium carrots, peeled and cut into sticks
Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
Garnish
  • 1 whole lemon, zested and juiced
  • to taste fresh parsley for garnishing

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the asparagus and carrot sticks.
  3. Drizzle the olive oil over the vegetables, then season with salt, pepper, and garlic powder. Toss until well-coated.
  4. Spread the vegetables in a single layer on a large baking sheet.
Cooking
  1. Roast in the preheated oven for about 20-25 minutes or until the veggies are tender and lightly browned.
  2. Remove them from the oven and squeeze fresh lemon juice over the top. Add the lemon zest for an extra burst of flavor.
  3. Garnish with fresh parsley if desired and serve hot.

Notes

For even cooking, cut carrot sticks to match the thickness of the asparagus. Store leftovers in an airtight container for 3-4 days. Reheat in the oven for best results. Mix in other vegetables or add a drizzle of balsamic glaze for variations.
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