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Roasted Carrots and Asparagus

This dish features vibrant carrots and tender asparagus roasted together to bring out their natural sweetness and smoky flavors. The vegetables are seasoned simply with salt, olive oil, and pepper, then roasted until caramelized and slightly charred, resulting in a colorful, flavorful side with a tender yet slightly crispy texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 large carrots firm and fresh
  • 1 bunch asparagus thinner spears preferred
  • 2 tablespoons olive oil good-quality extra virgin recommended
  • to taste sea salt for seasoning
  • freshly ground black pepper to taste

Equipment

  • Baking Sheet
  • Mixing bowls
  • Sharp Knife
  • Parchment paper (optional)

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup.
  2. Peel the carrots if needed, then cut them into 2-inch pieces, making sure they’re roughly uniform for even roasting. Trim the tough ends of the asparagus, about 1-2 inches from the bottom.
  3. Place the carrots in a mixing bowl, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss until the pieces are evenly coated.
  4. Spread the carrots on one side of the prepared baking sheet in a single layer, making sure they aren’t crowded for optimal caramelization.
  5. In the same bowl, toss the trimmed asparagus with the remaining tablespoon of olive oil, salt, and pepper until evenly coated.
  6. Spread the asparagus on the other side of the baking sheet, arranging the spears in a single layer for even roasting.
  7. Place the baking sheet in the oven and roast for 20-25 minutes, shaking the pan halfway through. The carrots should turn golden and caramelized, and the asparagus should be tender with some charred spots.
  8. Remove the baking sheet from the oven and let the vegetables rest for a couple of minutes. They should smell fragrant with a smoky aroma and look beautifully caramelized and tender.
  9. Serve the roasted carrots and asparagus warm, optionally finishing with a squeeze of lemon or a sprinkle of fresh herbs for brightness and contrast.