Easy Oven Roasted Carrots and Asparagus - 30 minutes

Looking for an easy yet impressive side dish? This delicious roasted carrots and asparagus recipe is quick and easy and goes with just about anything that's on your menu.

Roasted carrots and asparagus

With just a few minutes of prep, this roasted carrots and asparagus dish bakes in the oven and can be on the table in less than 30 minutes. This is one of our favorite side dishes because i'ts not only colorful and tasty but also goes with just about everything we have tried to date. The best part is that these delicious spring vegetables are roasted in the oven. Roasting not only intensifies the flavor of fresh asparagus but also brings out the sweetness in the carrots.

Ingredients

This recipe uses very simple ingredients that are available at local grocery stores.

• Asparagus. When buying asparagus - look for the ones which are fresh, vibrant, and green with tender spears of medium thickness. Avoid buying very thin asparagus as they may need to be just blanched not roasted. To prepare the asparagus, simply cut off the woody part of the stem. Discard the woody ends of the asparagus or use them for making stock later.
• Large carrots. I like to use baby carrots or regular carrots cut into long thin pieces to mimic the shape of the asparagus. It's important to try to match the thickness of the carrots and asparagus for even cooking. If you prefer carrots that are thicker than the asparagus, bake the carrots for about 5 minutes first, then add and also bake the asparagus.
• Olive oil. I use olive oil for the flavor and to add fat so that the vegetables have a tender, silky texture. You can use any type of oil in this recipe including canola oil and avocado oil.
• Salt and pepper. I use table salt and freshly ground pepper for this recipe. I do not typically use sea salt or other coarse salt because it can overwhelm the subtle flavors.
• Goat cheese crumbles. Sprinkling a little goat cheese adds a tangy, creamy flavor to the roasted vegetables. You can also use other types of cheese like Parmesan cheese and blue cheese. Other popular garnishes include lemon zest, lemon juice, roasted slivered almonds, sesame seeds and fresh herbs.

How to cook roasted carrots and asparagus

Step # 1: Bake the Carrots and Asparagus

• Preheat the oven to 400°F. Line a large baking sheet or large sheet pan with parchment paper or aluminum foil. Arrange the asparagus stalks and carrot pieces in an even layer. Drizzle with olive oil and toss until lightly coated. Season with salt and pepper. Spread out the asparagus stems and carrots into a single layer. Roast in the preheated oven for about 20 to 25 minutes or until tender. There is no need to flip the vegetables.

Step #2: Garnish and Serve

• Sprinkle with goat cheese. Serve immediately.

Tips

• The carrots should be about the same thickness or a little thinner than the asparagus to ensure even cooking.
• Roast the vegetables in a single layer.
• Line the baking sheet with parchment paper for easy cleanup.
• Serve immediately. The vegetables are best when they are freshly roasted.

Nutrition

One serving of this roasted carrots and asparagus recipe has about 195 calories, 10 grams of protein, 8.6 grams of fat, and 23.9 grams of carbohydrates.

This oven-roasted asparagus and carrot recipe yields approximately two servings.  The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage

Refrigerator. Cooled roasted carrots and asparagus leftovers can be stored in an airtight container for up to 4 days in the refrigerator. The best way to reheat roasted carrots and asparagus is to fry them in a skillet with a little oil.

Freezer. Roasted carrots and asparagus do not freeze well.

Variations

• Vegetable variation. This recipe works with other vegetables too - just adjust the roasting time based on the type of vegetable used.
• Garlic flavored carrots and asparagus. Toss the carrots and asparagus spears with minced fresh garlic cloves or garlic powder to add an earthy, nutty flavor to the vegetables.
• Onion flavored carrots and asparagus. Toss the carrots and asparagus spears with onion powder. Garnish with thinly sliced chives or scallions.
• Sweet and salty carrots and asparagus. Toss the carrots and asparagus spears with a tablespoon of maple syrup. Garnish with salty sautéed pancetta or thinly sliced crisp bacon.
• Garnish with fresh herbs. Consider garnishing the roasted carrot and asparagus stems with minced fresh herbs like parsley, chives, scallion or cilantro and drizzle with lemon juice to bring out the fresh flavors.

What to serve with roasted carrots and asparagus

This roasted asparagus and carrots recipe delivers an easy healthy side dish for weeknight meals. It goes with a variety of main courses like ribeye steak, tender pot roast, seekh kababs, and crispy falafel. They also make a great snack and appetizer.

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