This Thirty-Minute Roasted Asparagus and Carrots dish has a sophisticated royal appearance and a delicious taste. Both veggies provide antioxidant benefits, suitable for overall health.


1 lb. asparagus/1 bunch

1 lb. purple carrots/ 4 large

2 Tbs. Extra virgin olive oil.

½ tsp. Kosher or pink salt.

¼ tsp. black pepper

Optional Toppings

2 tsp. lemon juice

2 cloves garlic

½ tsp. Garlic and onion powder

½ tsp. crushed red pepper

1 Tbs. Parmesan Cheese or Nutritional Yeast

2 Tbs. plant-based butter



Preheat your oven to 425°F.

Prep your vegetables by snapping off the asparagus’s ” woody ” ends and trimming the carrots’ ends, peeling them, and slicing them into long thin pieces (roughly the same size as the asparagus).

Add your prepared carrots and asparagus to a large 18 x 26-inch baking sheet. Add the olive oil, salt, and pepper, and toss to coat. If you’re adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.

Roast for 20 minutes until tender with crispy edges. Serve hot!

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