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A tray of vibrant roasted asparagus spears and caramelized carrot sticks with lemon.
Print Recipe

Roasted Asparagus and Carrots

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 115kcal

Ingredients

  • 1 lb asparagus , woody ends trimmed
  • 4 large carrots , peeled and cut into 4-inch matchsticks
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice

Instructions

  • Preheat oven to 400°F (200°C).
  • Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Place the carrot sticks on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with half of the salt, pepper, and garlic powder.
  • Roast carrots in the preheated oven for 10 minutes, as they require longer cooking time than the asparagus.
  • Remove the tray from the oven and add the asparagus spears to the sheet.
  • Drizzle the asparagus with the remaining 1 tablespoon of olive oil and the rest of the seasonings, tossing all vegetables together to coat evenly.
  • Return the baking sheet to the oven and roast for an additional 10 to 12 minutes, or until the asparagus is tender and the carrots are slightly caramelized.
  • Drizzle with fresh lemon juice immediately before serving.