Vegan Roasted Asparagus & Carrots

Ingredients:

  • 1 bunch asparagus, trimmed
  • 4 large carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. Prepare the Vegetables:
    • Trim the tough ends off the asparagus spears and peel the carrots. Cut the carrots into sticks of approximately the same size as the asparagus spears for even cooking.
  3. Season and Toss:
    • In a large bowl, combine the asparagus, carrot sticks, minced garlic, dried thyme, dried rosemary, olive oil, salt, and pepper. Toss well to coat the vegetables evenly with the seasonings and oil.
  4. Roast the Vegetables:
    • Spread the seasoned vegetables in a single layer on the prepared baking sheet.
    • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking for even roasting.
  5. Finish and Serve:
    • Remove the baking sheet from the oven and drizzle the roasted vegetables with fresh lemon juice. Toss gently to combine.
    • Garnish with chopped fresh parsley if desired.
    • Serve hot as a delicious side dish or a light vegan meal.

Nutritional Information:

  • Calories: Approximately 150 per serving (1/4 of the recipe)
  • Protein: 3g
  • Carbohydrates: 15g
  • Fat: 10g
  • Fiber: 5g
  • SmartPoints (WW): Each serving is approximately 4 SmartPoints, but this can vary based on the specific ingredients used.

Tips and Variations:

  • For added flavor, sprinkle the vegetables with nutritional yeast before roasting.
  • Experiment with different herbs such as oregano or thyme for a variation in taste.
  • Serve the roasted vegetables over quinoa or couscous for a complete meal.
  • Add cherry tomatoes or bell peppers to the baking sheet for extra color and flavor.

Conclusion: This Vegan Roasted Asparagus & Carrots recipe offers a simple yet flavorful way to enjoy nutritious vegetables. Roasting brings out the natural sweetness of the carrots and asparagus while enhancing their texture with a slight crispness. Seasoned with garlic, thyme, rosemary, and a touch of olive oil, these vegetables are not only delicious but also packed with vitamins and fiber essential for a balanced diet. The addition of lemon juice adds a refreshing zest, brightening up the dish.

With only 4 SmartPoints per serving, this dish is a smart choice for those following a weight-conscious diet without compromising on taste or satisfaction. It’s versatile enough to serve as a side dish alongside your favorite protein or as a standalone light meal. Whether you’re preparing a weeknight dinner or hosting a gathering, these roasted vegetables are sure to be a hit. Enjoy the simplicity and wholesomeness of this dish, knowing you’re nourishing your body with goodness in every bite.