Oven-Roasted Asparagus and Carrots with Goat Cheese (Print version)
Tender roasted asparagus and sweet carrots finished with creamy goat cheese, lemon zest, thyme, and toasted almonds.
# Ingredients:
For the vegetables
01 -
1 lb (450 g) carrots, peeled if desired and cut into slim sticks
02 -
1 bunch asparagus, about 1 lb (450 g), woody ends trimmed
03 -
2 tablespoons extra-virgin olive oil, divided
04 -
3/4 teaspoon kosher salt, divided
05 -
1/2 teaspoon freshly ground black pepper, divided
06 -
1/2 teaspoon garlic powder
07 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
For finishing
08 -
2 oz (55 g) fresh goat cheese, crumbled
09 -
1 teaspoon finely grated lemon zest
10 -
2 tablespoons toasted sliced almonds
11 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
02 -
Place the carrot sticks on the sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and thyme. Spread into a single layer.
03 -
Roast the carrots for 10 minutes, until they are beginning to soften at the edges.
04 -
Toss the asparagus with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add it to the pan with the carrots and spread everything out evenly.
05 -
Roast for 10-12 minutes more, until the carrots are tender and the asparagus is bright green with lightly browned tips.
06 -
Transfer the warm vegetables to a platter. Sprinkle with goat cheese, lemon zest, toasted almonds, and parsley if using. Serve warm or at room temperature.
# Good to know:
01 -
Serve warm for the creamiest goat cheese texture.
02 -
Use two sheet pans if the vegetables are crowded.
03 -
Nutrition is an estimate per serving.