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Roasted carrots and asparagus elevate your meals effortlessly!

roasted carrots and asparagus
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A delightful recipe for roasted carrots and asparagus that elevates any meal with vibrant flavors and colors.

Ingredients

Scale
  • 1 pound of fresh carrots, peeled and cut into 1-inch pieces
  • 1 pound of asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of garlic powder (or 2 cloves of fresh garlic, minced)
  • 1 tablespoon of balsamic vinegar (optional)
  • 1 teaspoon of dried herbs like thyme or rosemary (optional)
  • 1/4 cup of grated Parmesan cheese (optional)
  • Chili flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables by cutting the carrots into 1-inch pieces and the asparagus into 2-inch pieces.
  3. In a large bowl, combine the cut vegetables with olive oil, salt, pepper, and garlic powder. Toss well to coat.
  4. Arrange the seasoned vegetables on a baking sheet in a single layer.
  5. Roast in the oven for about 20-25 minutes, tossing halfway through for even cooking.

Notes

  • Ensure the oven is preheated for even cooking.
  • Use parchment paper for easy cleanup.
  • Check for doneness by piercing with a fork; they should be tender and slightly caramelized.
  • Feel free to experiment with different seasonings and add-ons.

Nutrition

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