Roasted Asparagus and Carrots (Print Version)
Tender roasted asparagus and carrots dressed with olive oil, goat cheese, and lemon zest for a fresh side.
# Ingredients:
Vegetables
01 -
1 bunch asparagus, trimmed
02 -
3 large carrots, sliced into long, thin pieces
Seasoning
03 -
1 tablespoon olive oil
04 -
Salt to taste
05 -
Freshly ground black pepper to taste
06 -
2 teaspoons lemon zest, more to taste
Toppings
07 -
½ cup goat cheese crumbles
# Instructions:
01 -
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Arrange asparagus and carrot pieces in a single even layer on the sheet.
02 -
Drizzle olive oil over vegetables and toss gently to coat. Season evenly with salt and freshly ground black pepper. Roast in preheated oven for 20 to 25 minutes, until tender and slightly browned.
03 -
Remove roasted vegetables from oven and serve warm. Sprinkle goat cheese crumbles and lemon zest over the top before serving.
# Notes:
01 -
Use fresh lemon zest to enhance flavor; adjust seasoning after roasting if needed.