Ingredients
- 1 bunch asparagus
- 3 large carrots
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice optional
- Parmesan cheese for sprinkling (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Trim the woody ends off the asparagus and slice the carrots into pieces that are similar in size to the asparagus.
- Arrange the asparagus and carrots on the baking sheet. Drizzle them with olive oil and season with garlic powder, onion powder, cayenne pepper, salt, and freshly ground black pepper. Toss gently to ensure the vegetables are evenly coated.
- Spread the vegetables in a single layer and roast them in the preheated oven for 20 to 25 minutes, stirring halfway through, until they are tender and lightly browned.
- If desired, drizzle fresh lemon juice over the roasted vegetables and top them with Parmesan cheese before serving.