Roasted Asparagus & Carrots – Simple, Flavorful, and Perfectly Crispy!
Elevate your veggie game with this easy Roasted Asparagus & Carrots recipe! Tender asparagus and sweet carrots are tossed in olive oil, seasoned to perfection, and roasted until caramelized and crisp. Whether you're serving it alongside grilled meats, adding it to grain bowls, or enjoying it solo, this dish is a colorful, nutrient-packed side that’s ready in under 30 minutes. A must-save for spring dinners, meal prep, or holiday spreads!
Equipment
- Sheet pan
- Parchment paper (optional)
- Mixing bowl
- Tongs or spatula
- Oven
Ingredients
- 1 bunch asparagus, trimmed
- 3 large carrots, peeled and sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme or rosemary (optional)
- Lemon zest or juice (optional garnish)
- Grated parmesan or chopped parsley (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Prep veggies: Trim asparagus and slice carrots into thin sticks or coins.
- Toss in a bowl with olive oil, garlic, salt, pepper, and herbs.
- Arrange in a single layer on the sheet pan.
- Roast for 20–25 minutes, flipping halfway. Veggies should be golden and tender.
- Garnish with lemon zest, parmesan, or parsley. Serve warm.
Notes
- Make it a meal: Add chickpeas, quinoa, or a fried egg.
- Flavor boost: Try smoked paprika or balsamic glaze.
- Storage: Keeps in fridge for 3 days. Reheat in oven for best texture.
- Freezing: Carrots freeze well; asparagus may soften.
- Diet-friendly: Vegan, gluten-free, Whole30-compliant (skip cheese).