Roasted Carrots & Asparagus with Lemon and Thyme

carrots and asparagus on a large rectangular plate with lemons and thyme on the side.

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5 from 2 votes

Roasted Carrots & Asparagus with Lemon and Thyme

For a simple but satisfying side dish try out this roasted carrots and asparagus with hints of vibrant lemon and thyme!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Servings:

Calories: 79kcal

Author: Allie Petersen

Ingredients

1 bunch asparagus* (~1 lb) woody stems removed
3 large carrots peeled and sliced into long strips
1 tablespoon extra virgin olive oil
2 cloves garlic minced
3-4 sprigs thyme use just the leaves (remove stems)
½ juice of a large lemon
salt and pepper to taste

Instructions

Preheat oven to 400 degrees F. Lay out some parchment paper on a sheet pan for easy clean up. Evenly spread out the asparagus and carrots in a single layer. Drizzle with a little olive oil and sprinkle on the minced garlic, thyme leaves, and a little salt and pepper. Give it a little stir.
Bake in the preheated oven for ~20 minutes and then turn heat up to BROIL and cook for another 2-3 minutes to get the asparagus a little crispy on the tips. Make sure to keep a close eye on them so they don't burn. Check carrots with a fork to make sure they are done.
Serve roasted asparagus and carrots on a platter and squeeze some lemon juice on top. Enjoy!

Notes

Asparagus Tips:

I recommend using thinner asparagus spears if possible. They cook faster and are more tender.
Choose asparagus that is vibrant green without many yellow/brown spots.
Asparagus is best enjoyed fresh, but if you can't use it immediately, store it properly to maintain its freshness. Wrap the ends of the asparagus in a damp paper towel or place them upright in a container with water, and refrigerate them for a few days.

Best way to trim asparagus:

Wash your asparagus first under cold water. Then, find the natural breaking point to get rid of the woody part. Hold one asparagus spear at both ends, then gently bend it until it naturally snaps. The point where it breaks is the tender part, and the other end is the tougher woody portion that you'll discard. Use this discard piece as a guide for where to trim all your other asparagus.

Alternatively, you can line up all the asparagus spears and cut off about 1-2 inches from the tough ends with a sharp knife.

Other toppings for these roasted veggies:

- Parmesan cheese

- Nutritional yeast

- Lemon zest

- Toasted almonds

- More fresh thyme

Nutrition