Roasted Asparagus and Carrots (Printable Version)

Tender asparagus and carrots roasted with olive oil, thyme and lemon for a bright, easy vegetarian side.

# Ingredient List:

→ Vegetables

01 - 1 bunch fresh asparagus (approximately 10 ounces), trimmed
02 - 3 large carrots (approximately 10 ounces), peeled and cut into sticks

→ Oils & Fats

03 - 2 tablespoons olive oil

→ Spices & Seasonings

04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon dried thyme or Italian herb blend

→ Finishing Touch

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 variation)

# Step-by-Step Instructions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread asparagus and carrot sticks evenly in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the vegetables. Sprinkle with sea salt, black pepper, and dried thyme or Italian herbs. Toss everything to coat evenly.
04 - Roast in the preheated oven for 20 to 25 minutes, turning the vegetables halfway through, until they are tender and lightly browned.
05 - Remove vegetables from the oven and immediately toss with lemon zest and lemon juice. Sprinkle with Parmesan cheese, if desired. Serve warm.

# Tips from hearthlykitchen:

01 -
  • Roasting brings out the vegetables sweetness and gives them irresistible golden edges—it’s like a secret shortcut to flavor.
  • Clean-up is a breeze and you only need a handful of ingredients for a showy, vibrant dish.
02 -
  • Don’t crowd the pan or the vegetables will steam instead of developing that sweet, roasted flavor—it’s a lesson I learned the messy way.
  • Zesting the lemon directly over the piping hot veggies makes the citrus perfume pop so much more than adding it too far in advance.
03 -
  • Let the veggies cool for a minute before tossing with lemon—it soaks up better but won’t wilt the asparagus.
  • Don’t hesitate to use your hands when tumbling everything—sometimes fingers do a better job than any spoon.

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