Aspargos e cenouras assados com queijo de cabra e limão

Ingredientes

• 1 bunch asparagus – trimmed
• 3 large carrots – sliced into long, thin pieces similar to the size of asparagus
• 1 tablespoon olive oil
• Salt – to taste
• Freshly ground black pepper – to taste
• 1/2 cup goat cheese crumbles
• 2 teaspoon lemon zest – more to taste

Modo de preparo

1. 1

   Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the vegetables for a nice golden color and caramelization.

2. 2

   Prepare Vegetables: Trim the woody ends off the asparagus and slice the carrots into long, thin pieces approximately the same size as the asparagus to ensure even roasting.

3. 3

   Toss with Olive Oil and Seasoning: In a large mixing bowl, combine the asparagus and carrot pieces with the olive oil. Season generously with salt and freshly ground black pepper, tossing well to evenly coat the vegetables.

4. 4

   Arrange on Baking Sheet: Spread the vegetables out in a single layer on a large baking sheet to allow them to roast evenly and get slightly crispy on the edges.

5. 5

   Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the vegetables are tender and lightly browned, tossing halfway through to ensure even cooking.

6. 6

   Add Goat Cheese and Lemon Zest: Once the vegetables are roasted, remove them from the oven. Sprinkle the goat cheese crumbles evenly over the hot vegetables and then add the lemon zest for a fresh, tangy finish.

7. 7

   Serve Warm: Serve the roasted asparagus and carrots warm as a delicious side dish that pairs well with a variety of main courses.