Roasted Carrots and Asparagus
A simple and delicious side dish, Roasted Carrots and Asparagus combines the natural sweetness of carrots, the tender crispness of asparagus, and the creamy tang of goat cheese. Perfectly seasoned and roasted to perfection, this dish is quick to prepare and pairs beautifully with any meal.
Equipment
- Baking Sheet
- Parchment paper
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 1 pound carrots remove the top part and cut into sticks
- 1 pound asparagus trimmed the bottom part
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup goat cheese crumbled
- 1 tablespoon lemon juice
- Lemon wedges to serve
- Chopped fresh parsley to garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the woody ends of the asparagus and set them aside. Wash the carrots and cut them into sticks similar in size to the asparagus (peeling is optional).
- Place the carrots and asparagus on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 15–18 minutes, stirring halfway through, until tender and slightly caramelized.
- Remove from the oven and immediately sprinkle crumbled goat cheese over the hot vegetables, allowing it to soften slightly. Add a squeeze of fresh lemon juice for an extra burst of flavor.
- Garnish with chopped fresh parsley before serving and enjoy!
Notes
- For the best texture and flavor, serve the vegetables right after roasting.
- Skip the goat cheese or use a plant-based alternative for a vegan-friendly version.
- Use leftovers as a topping for salads, pasta, or grain bowls.
Nutrition
Serving: 1 ServingCalories: 117kcalCarbohydrates: 4.4gProtein: 3.6gFat: 10.1gSaturated Fat: 3.1gCholesterol: 7mgSodium: 9760mgPotassium: 153mgFiber: 1.4gSugar: 2gCalcium: 42mg
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