Description
Roasted carrots and asparagus are a tasty side dish that will complement just about any meal. They're low in calories, high in nutrients, and when roasted, develop a caramelized, slightly crispy, exterior with an amazing flavor and texture.
Ingredients
Units
Scale
- 1/2 pound carrots
- 1/2 pound asparagus
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat oven to 400 degrees. Trim the ends of the asparagus, peel the carrots, and cut them lengthwise so they're all about the same size.
- Line a baking sheet with parchment and spread the cut vegetables out into a single layer. Drizzle the balsamic vinegar, 1 tablespoon of olive oil, and ¼ teaspoon of salt. Toss to combine.
- Place the baking sheet on a rack in the middle of the oven and roast for 15 minutes. Meanwhile, put the breadcrumbs in a small bowl and zest the lemon into them. Add in the garlic powder and remaining salt and olive oil. Stir to combine.
- After 15 minutes, remove the baking sheet from the oven, toss the vegetables around, and sprinkle over the breadcrumbs. Return the pan to the oven and continue cooking for another 3-6 minutes until cooked to your liking.
- Season the roasted vegetables with additional salt and freshly ground black pepper, to your preference. If you have it handy, sprinkle over some chopped parsley.
Notes
Keep an eye on the breadcrumbs in the last few minutes of cooking to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Roasting
