– 1 bunch asparagus medium size (about 24 stalks) – baby carrots – olive oil – pink salt – black pepper – garlic powder – nutritional yeast flakes optional garnish – fresh lemon juice optional garnish
Rinse the asparagus and cut of about 2 inches of the bottom ends. Add the asparagus to half of the pan and carrots to the other half, making sure not to overlap them.
Drizzle with the oil and sprinkle with salt, pepper, and garlic powder. Using your hands, mix it coat, not mixing the carrots and asparagus together and still keeping them apart so they do not overlap.
Bake for 10 minutes, flip over and bake an additional 5-10 minutes, if needed. This is depending on how thick the asparagus are. Garnish with nutritional yeast and lemon and season to taste with additional salt if needed.