Roasted Lemon-Pepper Thyme Asparagus, Carrots & Green Beans

My favorite way to eat certain vegetables is to roast them to perfection. Especially carrots, I’m not one to love carrots raw, I like them but I LOVE when carrots are roasted. They just have a different taste, maybe even sweeter. To me it’s like vegetable candy!  You can change this dish up to seasonal vegetables or if you don’t like one or more of the listed vegetables used just add in which you do and omit which ones you do. It’s all up to you.

To begin, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.

Next, prepare your veggies. Peel, chop ends and slice them up.

In a large mixing bowl, add sliced asparagus and toss them with {1/3 of all the ingredients} olive oil, lemon juice, thyme, sea salt and black pepper. Then repeat with the carrots {2/3 of all ingredients} and green beans {with the remaining ingredients}.

Next, transfer the coated asparagus to one side of your prepared baking sheet, then the coated carrots and green beans to the other areas and roast for 25 minutes. Be sure to toss every 10 minutes.

Once the timer is done remove the asparagus and green beans from the pan, transfer them to your serving dish.

Flip the carrots over. Continue to roast the carrots for an additional 15 minutes. Then transfer to the same serving dish as the asparagus and green beans. Enjoy!

Print Recipe

Roasted Lemon-Pepper Thyme Asparagus, Carrots & Green Beans

Asparagus, carrots and green beans all roasted with lemon-pepper and thyme for a bold and satisfying side dish!

Course

Side Dish

Prep Time

10 minutes

Cook Time

40 minutes

Servings

Ingredients

• ½ pound Asparagus de-stemmed
• ½ pound Green Beans tips chopped
• 5 Carrots peeled and sliced
• 1½ tablespoons Extra Virgin Olive Oil divided
• 1½ Lemon halves, divided-freshly squeezed
• 1 teaspoon Sea Salt divided
• ¾ teaspoon Ground Black Pepper divided

Course Side Dish Prep Time 10 minutes Cook Time 40 minutes Servings Ingredients ½ pound Asparagus de-stemmed ½ pound Green Beans tips chopped 5 Carrots peeled and sliced 1½ tablespoons Extra Virgin Olive Oil divided 1½ Lemon halves, divided-freshly squeezed 1 teaspoon Sea Salt divided ¾ teaspoon Ground Black Pepper divided

Instructions

1. To begin, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.
2. Next, prepare your veggies. Peel, chop ends and slice them up.
3. In a large mixing bowl, add sliced asparagus and toss them with {1/3 of all the ingredients} olive oil, lemon juice, thyme, sea salt and black pepper. Then repeat with the carrots {2/3 of all ingredients} and green beans {with the remaining ingredients}.
4. Next, transfer the coated asparagus to one side of your prepared baking sheet, then the coated carrots and green beans to the other areas and roast for 25 minutes. Be sure to toss every 10 minutes.
5. Once the timer is done remove the asparagus and green beans from the pan, transfer them to your serving dish.
6. Flip the carrots over. Continue to roast the carrots for an additional 15 minutes. Then transfer to the same serving dish as the asparagus and green beans. Enjoy!

Recipe Notes

[recipe]Did you attempt this recipe? Please let me know how you liked it { cor not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!