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Roasted carrots and asparagus spears seasoned and ready to serve

Zesty Lemon-Garlic Roasted Carrots and Asparagus

This vibrant side dish features tender-crisp carrots and asparagus roasted with a bright lemon-garlic dressing, perfect for adding a burst of flavor to any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh carrots, peeled and cut
  • 1 bunch fresh asparagus, tough ends snapped off
  • 2 tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 1 organic lemon, zested
  • 1 organic lemon, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Equipment

  • Oven
  • Large baking sheet
  • Small bowl

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel carrots and cut into uniform spears or 1/2-inch rounds for even cooking.
  3. Wash asparagus and snap off the woody ends.
Cooking
  1. Whisk together olive oil, minced garlic, lemon zest, and lemon juice in a small bowl.
  2. Place carrots and asparagus on the baking sheet, pour lemon-garlic mixture over them, and season with salt and pepper.
  3. Toss to coat vegetables, then spread in a single layer without overcrowding; use a second sheet if needed.
  4. Roast for 15-25 minutes, stirring halfway, until tender-crisp and lightly browned.
Serving
  1. Garnish with fresh chopped parsley if desired, then serve.

Notes

Ensure vegetables are in a single layer for optimal roasting. Roasting time may vary based on your oven and the thickness of the vegetables.