Ingredients
Scale
- 1 pound asparagus, trimmed
- 1 pound carrots, peeled and chopped
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss asparagus and carrots with olive oil, salt, and pepper.
- In a small bowl, combine melted butter, minced garlic, rosemary, and thyme.
- Pour garlic herb butter over the vegetables and toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until vegetables are tender-crisp and slightly caramelized, flipping halfway through.
- Serve immediately. Garnish with lemon wedges, if desired.
Notes
For extra flavor, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Feel free to substitute other herbs like parsley or oregano. A drizzle of balsamic glaze adds a touch of sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg