Simple Roasted Veggie Side (Printable Format)
Tender asparagus and sweet carrots roasted with garlic and thyme for a colorful, nutritious side dish that pairs with almost any main course.
# What You'll Gather:
→ Main Ingredients
01 -
1 bunch of asparagus, woody ends trimmed
02 -
4 large carrots, peeled and sliced into sticks
03 -
2 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
1 teaspoon dried thyme
06 -
Salt and pepper, to taste
07 -
Optional: Grated Parmesan cheese, for serving
# Step-by-Step Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 -
Place the trimmed asparagus and carrot sticks on the prepared baking sheet. Drizzle the olive oil over the vegetables. Sprinkle with minced garlic, dried thyme, salt, and pepper. Toss the vegetables until evenly coated.
03 -
Spread the vegetables out in a single layer on the baking sheet to ensure even cooking. Roast in the preheated oven for 20-25 minutes, tossing halfway through, until tender and lightly browned.
04 -
Transfer the roasted vegetables to a serving platter. Serve hot as a side dish, garnished with grated Parmesan cheese if desired.
# Important Tips:
01 -
Even Cooking: Slice carrots into similar-sized sticks to ensure they cook evenly with the asparagus.
02 -
Customize Seasoning: Add your favorite spices, such as smoked paprika or chili flakes, for a unique twist.
03 -
Watch for Tenderness: Check for doneness around 20 minutes to avoid overcooking the asparagus.
04 -
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
05 -
Reheating: Reheat in the oven at 375°F (190°C) or in a skillet over medium heat to retain crispness.
06 -
Freezing: Not recommended, as the texture of roasted asparagus may change.