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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
10 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 large carrots peeled and cut into batons
- 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 fresh lemon juice
- 1 tablespoon fresh dill
- 1 tablespoon fresh cilantro
- ¼ teaspoon salt
Instructions
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
Monounsaturated Fat
4g
Sodium
309mg
(13%)
Potassium
322mg
(9%)
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: 6servings
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.