Lemon Roasted Asparagus and Carrots
Lemon roasted asparagus and carrots with caramelized shallots — drizzled with olive oil and M Salt and roasted low and slow at 375°F until fork-tender with golden edges. Ten minutes of prep, fully make-ahead, and pairs with everything.
Servings: 6
Calories: 105kcal
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
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
Don't crowd the pan. Single layer only — crowded vegetables steam instead of roast.
Size matters. Halve thick carrots lengthwise so they cook at the same rate as the asparagus. Very thick carrots may need quartering.
Check with a fork at 30 minutes. Carrots should be tender with no resistance. Asparagus should be slightly golden at the tips.
Make ahead: Fully prep the pan, cover with plastic wrap, refrigerate up to 8 hours before baking.
Leftovers: Airtight container in the fridge up to 3 days. Excellent cold in grain bowls or salads.
Nutrition
Serving: 6g | Calories: 105kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Potassium: 360mg | Fiber: 3g | Sugar: 2g | Calcium: 35mg | Iron: 1.5mg