Roasted Asparagus and Carrots
Roasted asparagus and carrots are a simple, flavorful vegetable side dish that’s naturally vegan, gluten-free, and dairy-free. Ready in under 30 minutes, it’s the perfect easy recipe to brighten up your spring meals.
Equipment
- baking sheet lined with parchment paper
Ingredients
- 1 bunch (15 oz) thin fresh asparagus trimmed
- 4-5 tablespoon carrots sliced into long thin pieces
- 1 tablespoon olive oil or any vegetable oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder optional
- 1 pinch black pepper freshly ground
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Trim asparagus by cutting off tough ends or snapping at the natural break point.
- Slice carrots into long, thin pieces about the same size as asparagus.
- Spread asparagus and carrots evenly on the baking sheet. Drizzle with olive oil and sprinkle salt, garlic powder, onion powder, and black pepper. Toss gently on the sheet to coat.
- Roast for 15-17 minutes until tender and slightly browned. Serve warm with a sprinkle of vegan parmesan and a squeeze of lemon juice.
Notes
- Use thin asparagus for the best texture and even cooking.
- Don’t overcrowd the pan to avoid steaming the veggies.
- Leftovers can be stored in an airtight container lined with paper towel in the fridge for up to 3 days; reheat in oven or air fryer to keep crispy.
- Feel free to swap spices for variety.
Nutrition
Calories: 61kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 304mgPotassium: 279mgFiber: 3gSugar: 3gVitamin A: 3357IUVitamin C: 7mgCalcium: 33mgIron: 2mg
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