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Roasted Asparagus and Carrots with Hummus Lemon Drizzle
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Roasted Asparagus and Carrots with Hummus Lemon Drizzle

Bring a fresh twist to your dinner with roasted asparagus and carrots, enhanced by a light and tangy hummus lemon drizzle. It's the perfect blend of easy prep and delightful taste, making any meal feel a bit more special without the hassle

Prep Time
10 mins
Cook Time
21 mins
Total Time
31 mins
Servings: 6 servings
Calories: 112 kcal
Course: Side Dish
Cuisine: American, Vegan

Ingredients

For the Roasted Vegetables:
  • 16-20 asparagus ends trimmed (about 1lb)
  • 5 carrot peeled and cut into batons, large
  • 2 tablespoon olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon rosemary
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
For the Hummus Lemon Drizzle:
  • ½ cup hummus
  • ¼ cup water
  • 2 tablespoon lemon juice fresh
  • 1 tablespoon dill fresh
  • 1 tablespoon cilantro fresh
  • ¼ teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Recipe Tips:
  • Ensuring your vegetables are cut to similar sizes promotes even roasting.
  • Arrange in a single layer on the baking pan to ensure they roast evenly, getting those delicious caramelized edges.
  • Adjust the thickness of your hummus drizzle to your liking by adding more or less water.

Nutrition Information

Serving 1serving Calories 112kcal (6%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Sodium 309mg (13%) Potassium 322mg (7%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 8842IU (177%) Vitamin C 8mg (9%) Calcium 41mg (4%) Iron 2mg (11%) Zinc 1mg

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 112

% Daily Value*

Serving 1serving
Calories 112kcal 6%
Carbohydrates 11g 4%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 309mg 13%
Potassium 322mg 7%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 8842IU 177%
Vitamin C 8mg 9%
Calcium 41mg 4%
Iron 2mg 11%
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.