These oven-roasted asparagus and carrots are tossed in olive oil, salt, pepper, and Greek seasoning. It's a simple yet flavorful side dish, perfect next to a ribeye steak.
Ingredients
- 1 bunch asparagus
- 1 pound carrots
- 2 teaspoons olive oil
- 0.5 teaspoons Greek seasoning
- 1 pinch salt and freshly ground black pepper
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment.
-
2
Place asparagus and carrots on the prepared baking sheet. Drizzle with olive oil; sprinkle with Greek seasoning, salt, and pepper.
-
3
Roast for 30 minutes, tossing mixture halfway through the process. Serve immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mexican Layered Dip
This layered Mexican dip is a tasty no-bake Tex-Mex dip for chips.
Refrigerator Bran Muffins
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Easter Bunny Cupcakes
Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests.