Ingredients:
1 bunch of asparagus, woody ends trimmed
4 large carrots, peeled and sliced into sticks
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Optional: grated Parmesan cheese for serving
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the Vegetables: Place the trimmed asparagus and sliced carrots on the prepared baking sheet. Drizzle with olive oil and sprinkle minced garlic, dried thyme, salt, and pepper over the vegetables. Toss until evenly coated.
Roast in the Oven: Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, tossing halfway through cooking.
Serve and Enjoy: Once roasted to perfection, transfer the vegetables to a serving platter. Serve hot as a side dish or garnish with grated Parmesan cheese for an extra burst of flavor.
