A delightful medley of roasted spring vegetables, enhanced with aromatic herbs and a touch of citrus.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the asparagus, baby carrots, and scallions.
Cut the vegetables into similar sizes for even roasting.
Drizzle the vegetables with olive oil and sprinkle with kosher salt, dried rosemary, black pepper, and lemon zest. Toss to coat evenly.
Use your hands to ensure all vegetables are well coated.
Spread the seasoned vegetables onto a jellyroll pan in a single layer.
Avoid overcrowding the pan to allow proper roasting.
Roast in the preheated oven for 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Stirring halfway ensures even cooking and prevents burning.
Serve the roasted vegetables warm, garnished with additional lemon zest if desired.
Serve immediately for the best flavor and texture.
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