Origin Roasted Asparagus and Carrots

Roasting vegetables is a timeless method used globally to bring out natural sweetness and enhance texture. Pairing asparagus and carrots offers a colorful, seasonal combination common in spring and fall kitchens.

What I Love About This Recipe

It’s simple, quick, and bursting with flavor. The carrots caramelize beautifully while the asparagus stays crisp-tender — perfect for weeknight dinners or elegant gatherings.

Also Read : Cucumber Soup with Tomatoes

Roasted Asparagus and Carrots

Recipe by RecipeWikkiCourse: Salad

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

73

kcal

Ingredients

• 1 bunch asparagus, trimmed

• 3–4 large carrots, peeled and sliced into thin sticks

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 1 tsp dried thyme or rosemary (optional)

• Zest of 1 lemon (optional)

• Fresh parsley, for garnish (optional)

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, toss asparagus and carrots with olive oil, garlic, salt, pepper, and herbs if using.
• Spread vegetables evenly on the baking sheet.
• Roast for 20–25 minutes, flipping halfway, until carrots are tender and edges are golden.
• Sprinkle with lemon zest and parsley before serving if desired.

Notes

• Slice carrots thinner than asparagus to ensure even roasting.
• Add a drizzle of balsamic glaze for extra depth.
• Great alongside grilled meats, pasta, or grain bowls.

The post Roasted Asparagus and Carrots appeared first on RecipeWikki.

Origin French Spring Soup

Rooted in classic French cuisine, this soup celebrates la saison printanière with fresh seasonal vegetables and fragrant herbs. It’s a staple in French countryside kitchens where seasonal eating is a way of life.

What I Love About This Recipe

It’s refreshing, nourishing, and full of color. I love how the veggies stay crisp-tender and the broth is so aromatic with herbs like tarragon and parsley. Perfect for a light lunch or a charming dinner starter.

Also Read : Amatriciana Recipe

French Spring Soup

Recipe by RecipeWikki

Servings

5

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

194

kcal

Ingredients

• 1 tbsp olive oil

• 1 leek, sliced (white and light green part)

• 2 garlic cloves, minced

• 2 carrots, diced

• 1 zucchini, diced

• 1 cup green peas (fresh or frozen)

• 4 cups vegetable broth

• 2 cups baby spinach or chard

• Salt and pepper to taste

• Fresh parsley or tarragon, chopped

Directions

• Heat olive oil in a pot. Add leeks and garlic; sauté until soft.
• Add carrots and zucchini; cook for 5 minutes.
• Pour in broth, bring to a simmer. Add peas and cook until tender.
• Stir in spinach and herbs; cook until wilted. Season to taste.
• Serve hot with crusty bread or a sprinkle of grated cheese.

Notes

• Add white beans or small pasta for extra heartiness.
• Use asparagus, fava beans, or fresh herbs based on what’s in season.
• Great as a make-ahead soup—flavors deepen overnight.

The post French Spring Soup appeared first on RecipeWikki.