Roasted Carrots and Asparagus with Lemon Sauce
A delightful spring vegetable side dish. Lightly roasted asparagus and carrots with a creamy lemon garlic sauce is an easy recipe for Easter or weeknight dinners.
Servings: 6
Calories: 133kcal
Ingredients
- 1 pound asparagus medium sized stalks
- 1 pound carrots
- 2 Tablespoons olive oil
- kosher salt and ground black pepper
- 1 Tablespoon fresh parsley or chives minced
Lemon Garlic Sauce
- ¼ cup lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper (optional).
- Trim the ends of the asparagus. Peel and cut your carrots so that they are similar in length and width to your asparagus. Typically cut the carrots in half or quarters lengthwise.
- Arrange the vegetables in a single layer. Pour over the olive oil and toss until lightly coated. Lightly with salt and pepper. Roast for about 20 to 25 minutes, until fork tender.
- Transfer the vegetables to a serving platter. Drizzle over the lemon-garlic sauce and sprinkle with parsley.
Lemon Garlic Sauce
- While the vegetables are roasting combine all the ingredients in a blender until smooth and creamy. About 90 seconds. Keep at room temperature.
Notes
Make Ahead: The lemon garlic sauce can be made up to 5 days in advance. Keep in a airtight container in the fridge and bring to room temperature before using.
Storing Leftovers: While the veggies are best served right away, any leftovers will last in an airtight container in the fridge for up to 5 days. To reheat, warm in a skillet over medium heat on the stove or in the oven until heated through.
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