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Roasted Carrots and Asparagus

This dish features carrots and asparagus roasted at high heat to develop deep caramelization and smoky flavors. The vegetables become tender with a slight char, showcasing vibrant colors and a satisfying crispy texture. It’s a simple yet flavorful side that highlights the natural sweetness and brightness of fresh produce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large carrots thick carrots work best, peeled and cut into 2-inch sticks
  • 1 bunch asparagus trimmed at the woody ends
  • 2-3 tablespoons olive oil good-quality extra virgin
  • to taste flaky sea salt
  • to taste freshly cracked black pepper
  • 1 lemon lemon for squeezing after roasting

Equipment

  • Baking sheet
  • Parchment Paper
  • Mixing Bowl
  • Tongs or spatula

Method
 

  1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Peel the carrots if they’re thick, then cut them into 2-inch sticks. Trim the woody ends off the asparagus, keeping the spears whole.
  3. In a large mixing bowl, toss the carrots and asparagus with 2 tablespoons of olive oil, making sure each piece is evenly coated. Add a generous pinch of flaky sea salt and freshly cracked black pepper, then toss again to distribute the seasonings.
  4. Spread the vegetables out in a single layer on the prepared baking sheet, giving them space so they roast evenly without overcrowding.
  5. Place the tray in the oven and roast for 20-25 minutes. Shake the tray or use tongs to turn the vegetables halfway through, watching for a deep golden color on the carrots and slight char at the tips of the asparagus.
  6. Check for doneness: the carrots should be tender and caramelized, and the asparagus tips should be crisp and slightly charred. The aroma will turn smoky with hints of sweetness filling your kitchen.
  7. Remove the vegetables from the oven and squeeze fresh lemon juice over them while still hot, to brighten and enhance the flavors.
  8. Let the vegetables rest for a couple of minutes, then serve warm, garnished with extra herbs or a sprinkle of salt if desired. Enjoy the smoky, tender bites that highlight the natural sweetness and vibrant colors.