Roasted Asparagus & Carrots

why make this recipe

This roasted asparagus and carrots recipe is quick and healthy. It brings out the natural sweetness of carrots and the fresh taste of asparagus. It fits many meals and is easy for weeknights or a simple dinner.

introduction

This dish uses a few ingredients and little work. You trim the asparagus, cut the carrots, toss with oil and spices, and roast. If you like roasted carrots with a richer flavor, try this garlic butter roasted carrots recipe from the same site for another simple side.

how to make Roasted Asparagus & Carrots

1. Trim asparagus and cut carrots into sticks.
2. Toss them with olive oil, garlic, thyme, salt, and pepper.
3. Spread on a baking sheet in one layer.
4. Roast until tender and lightly browned, tossing once.
5. Serve hot, with grated Parmesan if you like.

Ingredients :

• 1 bunch of asparagus, woody ends trimmed
• 4 large carrots, peeled and sliced into sticks
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Optional: Grated Parmesan cheese, for serving

Directions :

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
• Place the trimmed asparagus and carrot sticks on the prepared baking sheet.
• Drizzle the olive oil over the vegetables.
• Sprinkle with minced garlic, dried thyme, salt, and pepper. Toss the vegetables until evenly coated.
• Spread the vegetables out in a single layer on the baking sheet to ensure even cooking.
• Roast in the preheated oven for 20-25 minutes, tossing halfway through, until tender and lightly browned.
• Transfer the roasted vegetables to a serving platter.
• Serve hot as a side dish, garnished with grated Parmesan cheese if desired.

how to serve Roasted Asparagus & Carrots

Serve hot right after roasting. They go well with grilled chicken, fish, or a main pasta. Add a squeeze of lemon or sprinkle Parmesan for extra flavor.

how to store Roasted Asparagus & Carrots

Let the vegetables cool to room temperature. Put them in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. Microwave will work but can make them softer.

tips to make Roasted Asparagus & Carrots

• Cut carrots to similar size as asparagus so they cook evenly.
• Do not crowd the pan; use a larger sheet if needed.
• Toss once halfway through roasting for even browning.
• Use fresh garlic for the best flavor.
• If asparagus spears are thick, give them a few more minutes in the oven.

variation (if any)

• Add lemon zest or a squeeze of lemon after roasting for brightness.
• Toss with a little honey or maple syrup before roasting for a sweet glaze.
• Swap dried thyme for rosemary or oregano.
• For a richer taste, finish with a pat of butter or a sprinkle of feta instead of Parmesan.

FAQs

Q: Can I use frozen asparagus or carrots?
A: Fresh is best. Frozen can be used but may become soft. Thaw and pat dry first.

Q: Can I roast these at a higher temperature to save time?
A: You can roast at 425°F for faster browning, but watch closely and reduce time to avoid burning.

Q: How do I keep the vegetables crispy?
A: Do not overcrowd the pan and roast on a hot oven rack. Reheat in the oven or air fryer to keep crispness.

Q: Can I prepare this ahead of time?
A: Yes. Trim and cut vegetables ahead, store in fridge, then toss and roast when ready.

Q: Is this recipe vegan?
A: Yes, skip the Parmesan to keep it vegan.

Roasted Asparagus & Carrots

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

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Description

A quick and healthy roasted asparagus and carrots recipe that highlights their natural sweetness.

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Ingredients

Scale 1x2x3x

• 1 bunch of asparagus, woody ends trimmed
• 4 large carrots, peeled and sliced into sticks
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Optional: Grated Parmesan cheese, for serving

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
3. Place the trimmed asparagus and carrot sticks on the prepared baking sheet.
4. Drizzle the olive oil over the vegetables.
5. Sprinkle with minced garlic, dried thyme, salt, and pepper. Toss the vegetables until evenly coated.
6. Spread the vegetables out in a single layer on the baking sheet to ensure even cooking.
7. Roast in the preheated oven for 20-25 minutes, tossing halfway through, until tender and lightly browned.
8. Transfer the roasted vegetables to a serving platter.
9. Serve hot as a side dish, garnished with grated Parmesan cheese if desired.

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Notes

For best texture, reheat in the oven or air fryer after storing leftovers. Use fresh garlic for maximum flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 6g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg