Roasted Asparagus and Carrots Recipe – Easy Oven-Roasted Vegetable Side Dish
This Roasted Asparagus & Carrots recipe is a vibrant, healthy side dish that’s as easy as it is delicious! Tossed in olive oil, garlic, and herbs, then roasted until caramelized and tender, these veggies bring out natural sweetness and bold flavor. Perfect for weeknight dinners, holiday spreads, or meal prep, this colorful combo pairs beautifully with chicken, salmon, or grains. Add a squeeze of lemon or sprinkle of parmesan for an extra flavor boost!
Equipment
- Baking sheet
- Parchment paper or foil
- Mixing bowl
- Tongs or spatula
- Knife and cutting board
Ingredients
Vegetables:
- 1 bunch fresh asparagus, trimmed
- 4–5 medium carrots, peeled and sliced thinly (or use baby carrots)
Oil & Seasoning:
- 2–3 tbsp olive oil or avocado oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Optional Toppings:
- Zest of 1 lemon
- Crumbled goat cheese or Parmesan
- Balsamic glaze
- Balsamic glaze
- Fresh herbs (parsley, thyme, dill)
- Red pepper flakes or smoked paprika
- Sesame oil and soy sauce (for Asian twist)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Trim asparagus and slice carrots thinly to match cook time.
- Place vegetables in a mixing bowl. Drizzle with oil and sprinkle with salt, pepper, and garlic powder.
- Toss to coat evenly, then spread in a single layer on the baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until carrots are caramelized and asparagus tips are crisp.
- Garnish with optional toppings like lemon zest, cheese, or herbs before serving.
Notes
- Use medium-thick asparagus for best texture.
- Slice carrots evenly to ensure uniform roasting.
- Roast at high heat for caramelization.
- Taste and adjust seasoning before serving.
- Add lemon juice or zest after roasting for brightness.
- Store toppings separately and add fresh when serving.
- Use rainbow carrots for a colorful presentation.