Roasted Vegetables: A Delicious and Easy Snack
This roasted vegetables recipe combines asparagus and carrots for a flavorful and healthy snack.
Equipment
- oven
- baking sheet
- parchment paper
- large bowl
Ingredients
- 1 bunch asparagus trimmed
- 4 large carrots peeled and cut into thin sticks
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- 1 teaspoon fresh lemon zest optional
- 1 tablespoon balsamic glaze optional
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Wash and trim the asparagus, and cut carrots into thin sticks.
- Combine asparagus and carrots in a bowl with olive oil, garlic, salt, pepper, and paprika.
- Spread the vegetables on the baking sheet in a single layer.
- Roast for about 20 minutes, tossing halfway through.
- Check for doneness and roast an additional 2–3 minutes if desired.
- Transfer to a platter and drizzle with balsamic glaze or lemon juice.
- Serve immediately while warm and crispy.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Reheat in a preheated oven to restore crispiness.