Roasted Asparagus and Carrots

These Roasted Asparagus and Carrots are a delicious change from steamed or microwaved veggies. They cook in about 20 minutes and are brushed with a lemon herb butter sauce that enhances their fresh flavor.

Why this recipe is just so good...

• Roasted vegetables are the perfect side dish for fall and winter when you are using your oven. They can cook alongside whatever main dish you are making for dinner.

• Roasted vegetables are a quick prep and a favorite side dish at my house. When veggies are cooked at a higher temperature, they take on a slightly crispy texture and caramelized, slightly sweet and nutty flavor. If you love them too, check out Roasted Carrots and Parsnips, roasted celery and tomatoes, herb roasted squash and zucchini and maple glazed carrots.

Ingredient Notes

• Choose asparagus that are on the thinner side with the tops still closed. They should be bright green and firm.
• This recipe uses rainbow carrots, sliced in half lengthwise. You can use the long garden carrots if you prefer. Just slice them in half or thirds if they are thicker. This will help them cook at the same time as the asparagus.

• If you have fresh herbs, finely chop whatever you have. I am using what I have leftover from my herb garden; oregano, thyme, chives and some parsley. Some suggestions of other herbs to use for asparagus and carrots would be: basil, dill, tarragon, sage.

How to roast carrots and asparagus

• Preheat oven to 425°F.
• Wash asparagus and bend the spears on the bottom. About 1-2 inches will snap off, those will be discarded since they are pretty tough. A faster way is to line up all the asparagus evenly on a cutting board and cutting off the bottom 2 inches.
• Cut carrots in half lengthwise. Place vegetables on a baking sheet.
• Stir together the butter, lemon juice, chopped herbs, garlic powder, salt and pepper.
• Brush liberally over the vegetables. Bake for 10 minutes. Brush on more herb sauce, stir the vegetables so they brown a bit on the other side.

• Drizzle any remaining flavored oil over roasted vegetables before serving.

Cooking Tips

• Make sure the asparagus and carrots are dry before you roast them. This way they will get a bit browned and caramelized, instead of steamed. Also give them space on the baking sheet.
• Brush enough of the herb sauce over the vegetables to keep them from being dry or burning them.
• Store any leftover in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Defrost in the refrigerator overnight. Reheat in a fry pan for 2-3 minutes. Or reheat in the microwave for 1-2 minutes.
• If you are looking for a different way to eat leftover roasted vegetables, try them in a salad. Or puree' for a soup. You can also finely chop and add to savory muffins, pasta or rice.

How long can asparagus last in the refrigerator?

When you get them home, store in the refrigerator for 2-3 days. One way to keep them fresh is by cutting off the bottom inch of the spear and keep upright in a large cup or jar with 2 inches of cold water. You could also wrap a damp paper towel around the bottom spears and store in the vegetable drawer. Keep separate from other vegetables or fruits. Some give off a gas that will make them spoil more quickly.

What to serve with the asparagus and carrots?

I always try to make dishes that use the same cooking method to save time. Since these veggies are cooked in the oven, I will make a main dish that is as well. Baked Blackened Salmon cooks in about 20-25 minutes. Hot Honey Wings and Lemon Pepper Thighs take just a little longer but you can start them first and then add the tray of veggies.