Roasted Asparagus and Carrots with Hummus Lemon Drizzle

Preheat your oven to 425°F (220°C). This high heat is one of the easiest ways to ensure your veggies come out perfectly roasted.
Meanwhile, prep your veggies. Trim the woody ends from the asparagus and peel the carrots. Cut the carrots into batons to ensure they cook evenly alongside the asparagus.
16-20 asparagus, 5 large carrots
In a large bowl, combine the asparagus and carrots with olive oil, salt, pepper, garlic powder, and rosemary. Toss until everything is well-coated with the seasonings and oil. This mix is your flavor foundation.
2 tablespoon olive oil, 1 tablespoon garlic powder, 1 tablespoon rosemary, ¼ teaspoon black pepper, ¼ teaspoon salt
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Place the veggies in the preheated oven and roast for about 20-25 minutes. You're aiming for them to be tender but with a bit of a bite, and those lovely browned edges. Give them a stir halfway through to ensure even cooking.
While the vegetables are roasting, prepare your hummus lemon drizzle. In a small bowl, whisk together the hummus, lemon juice, olive oil, dill, salt, and water until it reaches a pourable consistency.
½ cup hummus, 2 tablespoon fresh lemon juice, 1 tablespoon fresh dill, 1 tablespoon fresh cilantro, ¼ teaspoon salt, ¼ cup water
Once the vegetables are roasted, arrange them on your serving platter. Drizzle generously with the hummus lemon mixture, then garnish with additional dill and a sprinkle of lemon zest for that final touch.

Roasted Asparagus and Carrots with Hummus Lemon Drizzle

Ingredients

For the Roasted Vegetables:

For the Hummus Lemon Drizzle:

Instructions

Notes

Nutrition