Lemon-Kissed Roasted Asparagus and Carrots

This bright, colorful side dish is one of my favorite ways to get veggies on the table—fast.
The asparagus and carrots roast to perfection with just a drizzle of olive oil, lemon juice, and simple seasoning.
It’s light, flavorful, and pairs perfectly with everything from grilled chicken to weeknight pasta.
Best of all? It takes just minutes to prep and always feels a little extra special.

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Lemon-Kissed Roasted Asparagus & Carrots

Prep Time10 minutes mins

Cook Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: easter vegetables, easy roasted vegetables, lemon vegetables

Servings: 6

Equipment

• 1 baking sheet
• parchment paper

Ingredients

• ¾ lb asparagus washed and trimmed
• 1 lb carrots washed and trimmed and sliced in half lengthwise
• ½ lemon (juice of)
• 3 tbsp extra virgin olive oil
• 1½ tsp M Salt or your favorite blend of garlic, black pepper and sea salt
• 2 shallots thinly sliced

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Instructions

• Preheat the oven to 375 °F
• Place parchment paper on a baking sheet.
• Place the prepped ¾ lb asparagus and 1 lb carrots in an even layer on the baking sheet.
• Squeeze the ½ lemon (juice of) over the top of the vegetables. Try and do it evenly.
• Drizzle the 3 tbsp extra virgin olive oil over top of the vegetables evenly.
• Sprinkle 1½ tsp M Salt on top.
• Sprinkle the thinly sliced shallots over the top.
• Bake in the preheated oven 30-45 minutes. This will depend on the thickness of your vegetables. You want them to be tender-poke with a fork to check until your desired doneness.
• Serve immediately

Notes

I love prepping this ahead and covering and placing in the refrigerator until I am ready to bake later in the day.