Description
A simple and flavorful roasted vegetable side dish featuring tender asparagus and sweet carrots, enhanced with olive oil, lemon zest, and creamy goat cheese crumbles for a perfect balance of textures and tastes.
Ingredients
Scale
Vegetables
- 1 bunch asparagus – trimmed
- 3 large carrots – sliced into long, thin pieces similar to the size of asparagus
Seasoning and Toppings
- 1 tablespoon olive oil
- Salt – to taste
- Freshly ground black pepper – to taste
- ½ cup goat cheese crumbles
- 2 teaspoon lemon zest – more to taste
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the appropriate temperature for roasting the vegetables evenly.
- Prepare Vegetables: Trim the ends of the asparagus and peel and slice the carrots into long, thin pieces that closely resemble the size and shape of the asparagus for even cooking.
- Season: Place the asparagus and carrot pieces in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Toss everything together gently to coat the vegetables evenly in the seasoning and oil.
- Roast: Spread the seasoned vegetables out in a single layer on a baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 15 to 20 minutes, or until the vegetables are tender and slightly caramelized around the edges.
- Add Goat Cheese and Lemon Zest: Remove the baking sheet from the oven. While the vegetables are still warm, sprinkle the goat cheese crumbles and lemon zest evenly over them to add creamy texture and a bright citrus flavor.
- Serve: Transfer the roasted asparagus and carrots to a serving dish. Adjust seasoning with additional salt, pepper, or lemon zest if desired, and serve warm as a delightful side dish.
Notes
- You can substitute goat cheese with feta or ricotta salata for a different flavor profile.
- For added crunch, sprinkle toasted pine nuts or slivered almonds before serving.
- Make sure vegetables are cut to similar sizes to ensure even roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: roasted asparagus, roasted carrots, side dish, easy vegetable recipe, goat cheese, lemon zest, healthy roasting