This recipe for simple Roasted Asparagus and Carrots makes for the perfect, healthy, 30-minute side dish to accompany any main dish.
Preheat an oven to 425°F. Prep the vegetables by snapping off the "woody" ends of the asparagus and trimming, peeling, and slicing the carrots into long thin pieces.
Don't throw out those veggie scraps! You can compost them, or even better save them to make your own vegetable broth. Learn how in the post linked below!
Place the vegetables on a large baking sheet. Add the olive oil, salt, and pepper, and toss to coat. Then, spread the vegetables out in a single layer.
Roast for 20 minutes until tender with crispy edges. Serve hot. Enjoy!
You can easily keep uncooked asparagus fresh for up to 7 days if you store it correctly. Learn how in the post!