Description
A simple and forgiving roasted vegetable dish that pairs well with proteins or grains, perfect for weeknight dinners.
Ingredients
Vegetables
- 1 bunch Asparagus (Choose tender stalks that snap cleanly.)
- 2 cups Carrots, peeled and cut (Cut into similar size as the asparagus tips for even cooking.)
Seasonings
- 1 tsp Garlic powder
- 1 tsp Paprika (Can be swapped with smoked paprika for a different flavor.)
- to taste N/A Salt and pepper (Adjust according to personal preference.)
Other
- 2 tbsp Olive oil
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and trim the asparagus and peel the carrots, cutting them into similar-sized pieces.
Mixing
- In a large bowl, toss the asparagus and carrots with olive oil, garlic powder, paprika, salt, and pepper until well coated.
Roasting
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
Serving
- Serve hot as a side dish.
Notes
Cool leftovers quickly and store in an airtight container for 3 to 4 days. If freezing, flash-cool on a tray before placing in a freezer bag. Thaw in the fridge and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American