Roasted Asparagus Baby Carrots and Scallions
Elevate your side dish game with this vibrant recipe for Roasted Asparagus, Baby Carrots, and Scallions! Bursting with flavor and color, this simple yet elegant vegetable medley combines the tender sweetness of roasted baby carrots, the earthy crispness of asparagus, and the mild oniony bite of caramelized scallions. Tossed with olive oil, garlic powder, and a hint of black pepper, these veggies are oven-roasted to perfection and finished with a refreshing squeeze of lemon juice. With a prep time of just 10 minutes and a golden, slightly charred finish in 20 minutes, this healthy side pairs beautifully with any main course. For an extra pop of brightness, garnish with fresh parsley before serving. Whether you're crafting a quick weeknight dinner or a sophisticated holiday spread, this easy roasted vegetable recipe will be your new go-to! Perfect for those searching for roasted vegetable recipes, healthy side dishes, or quick and easy meal prep ideas.
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Recipe Information
Ingredients
- 1 pound Asparagus
- 1 pound Baby carrots
- 6 stalks Scallions
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces. Set aside.
Wash the baby carrots thoroughly and pat them dry. If any carrots are particularly large, slice them lengthwise into halves for even cooking.
Trim the root ends off the scallions and remove any wilted outer layers. Cut the scallions into 2-inch sections, keeping the white and green parts intact.
In a large mixing bowl, combine the asparagus, baby carrots, and scallions. Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle the garlic powder, salt, and black pepper over the vegetables, then toss again to ensure even seasoning.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow proper roasting.
Roast the vegetables in the preheated oven for 15 minutes. Remove the tray, toss the vegetables lightly, and return to the oven for an additional 5 minutes, or until the carrots are tender and the scallions have a slight char.
Remove the tray from the oven and drizzle the lemon juice over the roasted vegetables for a bright, fresh flavor.
Transfer the vegetables to a serving platter and garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 32.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
