Roasted Asparagus and Carrots (Print Version)
# Ingredients:
01 -
1 bunch asparagus, trimmed
02 -
3 large carrots, sliced into long, thin pieces similar to the size of asparagus
03 -
1 tablespoon olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
½ cup goat cheese crumbles
07 -
2 teaspoons lemon zest, more to taste
# Instructions:
01 -
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange the asparagus stalks and carrot pieces in an even layer on the baking sheet.
02 -
Drizzle with olive oil and toss until lightly coated. Season with salt and freshly ground black pepper. Roast for about 20 to 25 minutes, until tender and slightly browned.
03 -
Serve warm, sprinkled with goat cheese and lemon zest.
# Notes:
01 -
Use thin asparagus stalks to avoid soggy or stringy asparagus.
02 -
Feel free to switch up the seasonings based on your taste preferences. This dish also tastes delicious with parmesan cheese and chopped almonds.