Go Back

Roasted Asparagus and Carrots with Hummus Lemon Drizzle

A vibrant and healthy dish featuring roasted asparagus and sweet carrots, complemented by a creamy hummus drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 16-20 spears asparagus (ends trimmed, about 1 lb) Tender and crisp
  • 5 large carrots (peeled and cut into batons) Juicy and sweet
  • 2 tbsp olive oil Rich and fragrant
  • 1 tbsp garlic powder Aromatic and flavorful
  • 1 tbsp rosemary Earthy and fragrant
  • 1/4 tsp black pepper Adding a hint of spice
  • 1/4 tsp salt Enhancing the natural flavors
For the hummus lemon drizzle
  • 1/2 cup hummus Creamy and smooth
  • 1/4 cup water To thin the hummus for drizzling
  • 2 tbsp fresh lemon juice Bright and zesty
  • 1 tbsp fresh dill Aromatic and refreshing
  • 1 tbsp fresh cilantro Adding vibrant notes
  • 1/4 tsp salt For seasoning the drizzle

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Trim the woody ends from the asparagus and peel the carrots. Cut the carrots into batons similar in size to the asparagus.
  3. In a large bowl, combine asparagus and carrot batons with olive oil, salt, garlic powder, black pepper, and rosemary. Toss to coat.
Roasting
  1. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
  2. Roast in the preheated oven for 20-25 minutes until tender and browned, stirring halfway through.
Hummus Lemon Drizzle
  1. In a small bowl, whisk together hummus, lemon juice, olive oil, fresh dill, salt, and water until smooth and pourable.
Serving
  1. Once the veggies are done, arrange them on a serving platter and drizzle with the hummus mixture. Garnish with additional dill and lemon zest.

Notes

For the best results, use firm and bright green asparagus. Consider adding toasted pine nuts or sesame seeds for a crunchy texture. This dish works beautifully as a side for grilled chicken, fish, or lamb.