Serves: 4
Ingredients
1 lb fresh asparagus, ends trimmed
3–4 medium carrots, peeled and sliced
2 tbsp olive oil
3 cloves garlic, minced
½ tsp salt (or to taste)
½ tsp black pepper
½ tsp dried thyme or Italian seasoning
1 tbsp lemon juice (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven:
Preheat oven to 400°F (200°C).
Prepare vegetables:
Place asparagus and carrots on a large baking sheet.
Season:
Drizzle olive oil over vegetables. Add garlic, salt, pepper, and seasoning. Toss until evenly coated.
Roast:
Spread vegetables in a single layer. Roast for 20–25 minutes, flipping once halfway, until tender and slightly caramelized.
Finish & serve:
Remove from oven, drizzle with lemon juice if using, garnish with parsley, and serve warm.
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