Roasted Carrots and Asparagus Recipe
Oven roasting caramelizes veggies making them so sweet an delicious!
Servings 6 servings
Calories 81kcal
Ingredients
- 4-5 carrots peeled and sliced into thin strips
- 1 pound of asparagus trimmed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried Italian seasoning
- 2 tablespoons grated parmesan cheese optional, for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the woody ends of the asparagus. Using a vegetable peeler, peel the carrots and slice them in half. If they are large carrots slice them again into quarters.
- In a large bowl, toss the sliced carrots and trimmed asparagus with olive oil until well coated. Sprinkle with the seasoning - salt, pepper, garlic powder and dried Italian seasoning. Toss the vegetables again to distribute the seasonings evenly.
- Spread the vegetables in a single layer on a baking sheet. Make sure they are not crowded to allow even roasting.
- Roast in the oven for 15-20 minutes or until the vegetables are tender and slightly caramelized. Toss them halfway through the cooking time for even roasting.
- Once roasted, remove from the oven and transfer to a serving dish. If desired, sprinkle with grated parmesan cheese while the vegetables are warm.
Nutrition
Calories: 81kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 253mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7382IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg