Description

Spring Herb Roasted Carrots and Asparagus is a vibrant, nutrient-rich side dish featuring rainbow carrots and fresh asparagus, roasted to perfection with aromatic olive oil, garlic, and an array of fragrant spring herbs. Finished with a tangy touch of lemon, crunchy pine nuts, and creamy goat cheese, this dish offers balanced flavors and textures, suitable for gatherings or weeknight meals.

Ingredients

2 lbs rainbow carrots, peeled and cut diagonally
1 lb fresh asparagus, trimmed
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup toasted pine nuts
2 oz goat cheese, crumbled

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Instructions

Preheat oven to 425°F.
Line a large baking sheet with parchment paper.
Toss carrots with 2 tablespoons olive oil, salt, and pepper.
Roast carrots for 15 minutes.
Add asparagus to the pan with remaining olive oil and garlic.
Continue roasting 10-12 minutes until vegetables are tender.
Remove from oven and sprinkle with fresh thyme, rosemary, and parsley.
Drizzle with fresh lemon juice and add lemon zest.
Top with toasted pine nuts and crumbled goat cheese.
Serve immediately while warm.

Notes

For substitutions, try baby carrots or broccolini. Swap goat cheese for feta or omit for dairy-free. Pine nuts may be replaced with slivered almonds or sunflower seeds. Prep ahead by slicing vegetables and chopping herbs; store refrigerated up to 24 hours before roasting. Store leftovers in an airtight container up to 3 days; reheat gently. If vegetables are too firm, extend roasting by a few minutes. Avoid overcrowding the pan for even browning.

Prep Time: 15 minutes
Cook Time: 27 minutes
Category: Side Dish
Method: Roasting
Cuisine: American