Roasted Carrots and Asparagus With Parmesan
Roasted to perfection and covered in crispy parmesan cheese, carrots and asparagus have never tasted so good!
Ingredients
- 8 ounces baby carrots
- 1 bunch asparagus
- 2 ½ tablespoons oil, divided
- 1 teaspoon garlic salt, divided
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 450 degrees. Prepare a large baking sheet with parchment paper, a silicone baking mat, or foil (if using foil, spray it very well with cooking spray).
- In a medium bowl, toss carrots with 1 ½ tablespoons of oil. Pour onto one end of the baking sheet in a single layer, leaving space for the asparagus. Sprinkle carrots with ½ teaspoon of garlic salt and roast in the oven for 15-20 minutes [for softer, more caramelized carrots, cook for the full 20 minutes].
- Wash asparagus and trim about 1 ½ inches off of the thicker end of the stalks, discarding the trimmings. Grate the parmesan cheese.
- After carrots have roasted for 15-20 minutes, remove from the oven and turn oven down to 400 degrees. Add the asparagus to the hot baking sheet, laying it out next to the carrots, in a single layer. Drizzle asparagus with the remaining 1 tablespoon of oil and ½ teaspoon of garlic salt. Return to the oven and cook carrots and asparagus together for 15 minutes.
- Remove vegetables from the oven and sprinkle with freshly grated parmesan cheese. Return to the oven and cook for another 3-5 minutes, or until parmesan is melted and starting to slightly brown. Remove from oven, sprinkling with any other seasonings as desired and serve immediately.