Roasted Asparagus and Carrots

Ingredients

Servings: 6

• 1 lb (450g) asparagus, trimmed

• 1 lb (450g) carrots, peeled and cut into sticks

• 2 tbsp extra virgin olive oil

• 3 garlic cloves, minced

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp sea salt

• ¼ tsp black pepper

• 1 tbsp fresh lemon juice

• 2 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).

2. Lightly grease a large baking sheet.

3. Place the asparagus and carrots in a large mixing bowl.

4. Add the olive oil, garlic, thyme, oregano, sea salt, and black pepper.

5. Toss well until the vegetables are evenly coated with the seasoning mixture.

6. Spread the vegetables in a single layer on the prepared baking sheet.

7. Roast for 20–25 minutes, stirring halfway through, until the carrots are tender and the asparagus is lightly browned around the edges.

8. Remove from the oven and drizzle with fresh lemon juice.

9. Toss gently and transfer to a serving platter.

10. Garnish with fresh parsley before serving.