Ingredients
Scale
- 1 pound asparagus, woody part trimmed
- 1 pound regular carrots, peeled and cut into strips similar size to asparagus
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon lemon juice, freshly squeezed
- ½ lemon zest
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Trim the asparagus by removing the woody ends. Cut the carrots into similar thickness to the asparagus.
- Line a large baking sheet with parchment paper or foil.
- Arrange vegetables in one single layer on the baking sheet.
- Drizzle the vegetables with olive oil and season with salt and black pepper.
- Add lemon zest if you want extra flavor, then mix everything with your hands.
- Bake the vegetables in the oven for 15-20 minutes.
- Before serving, add a squeeze of fresh lemon juice over the roasted vegetables.
Notes
- Choose asparagus spears that are about the same thickness.
- Cut carrots into strips that match the asparagus size.
- Don’t skip the lemon zest – it makes a big difference in flavor.
- Use fresh lemon juice at the end, not before roasting.
- Make sure vegetables are dry before adding oil.
- Don’t overcook them – they should still have some bite to them.
- Season right after they come out of the oven while they’re still hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg