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Roasted Carrots and Asparagus with Garlic Herb Butter

Roasted Carrots and Asparagus with Garlic Herb Butter

Roasted carrots and asparagus with garlic herb butter — caramelized, tender-crisp and roasted at 425°F (220°C).
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 1 lb carrots peeled and cut into even sticks (450 g)
  • 1 lb asparagus woody ends trimmed (450 g)
  • 3 tbsp unsalted butter melted
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped
  • 2 tbsp grated Parmesan optional
  • 1 tbsp fresh lemon juice optional

Method
 

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. Cut the carrots into even sticks of the same thickness so they roast at the same rate, and trim the woody ends from the asparagus.
  3. In a large bowl, toss the carrots and asparagus with the melted butter, olive oil, garlic, thyme, salt and black pepper until every piece is evenly coated.
  4. Spread the vegetables in a single layer on the prepared sheet pan, making sure the pieces do not touch, so they roast and caramelize instead of steaming.
  5. Roast for 20 to 25 minutes, turning the vegetables halfway through, until the carrots are tender with caramelized edges and the asparagus is tender-crisp. If using the Parmesan, sprinkle it over the vegetables for the last 5 minutes of roasting.
  6. Transfer to a serving dish and finish with the chopped parsley and a squeeze of fresh lemon juice. Serve immediately.