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Roasted Asparagus Carrots

Roasted Asparagus Carrots
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This roasted asparagus and carrots recipe is as easy as it is elegant—perfect for busy weeknights or dinner parties alike. With vibrant color, caramelized edges, and just the right amount of seasoning, it’s a go-to vegetable side that’s naturally gluten-free, vegan, and absolutely delicious.

Ingredients

Scale
  • 1 lb Fresh Asparagus, trimmed
  • 1 lb Carrots, peeled and sliced into 1/4-inch thick rounds or diagonals
  • 2–3 tbsp Olive Oil
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Black Pepper (freshly ground)
  • (Optional) 1/2 tsp Garlic Powder or 2–3 cloves minced garlic
  • (Optional) 1/4 tsp Dried Thyme or Rosemary

Instructions

  1. Preheat Oven: Preheat to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease.
  2. Prepare Veggies: Wash, peel, and trim vegetables. Slice carrots to match asparagus thickness for even roasting.
  3. Season: In a large bowl, toss asparagus and carrots with olive oil, salt, pepper, and any optional garlic or herbs until well coated.
  4. Arrange: Spread vegetables in a single layer on baking sheet, not overcrowding. Use two sheets if necessary.
  5. Roast: Roast for 15–25 minutes, stirring once halfway. Carrots should be fork-tender and lightly browned; asparagus tender-crisp and caramelized at tips.
  6. Serve: Garnish with lemon juice or fresh herbs if desired. Serve warm as a side or over grains or salads.

Notes

Cut carrots thin so they roast evenly with asparagus. Don’t overcrowd the pan—roast in batches if needed. Add asparagus later if spears are very thin. Try seasoning with smoked paprika, red pepper flakes, or finishing with balsamic glaze or Parmesan cheese. Store leftovers in the fridge up to 3–4 days.

Nutrition

Keywords: roasted asparagus and carrots, healthy vegetable side, easy oven vegetables, vegan roasted veggies

Find it online: https://kierasrecipes.com/roasted-asparagus-and-carrots/