Roasted carrots and asparagus are a dynamic duo of deliciousness! When you roast them, something magical happens. The carrots get all caramelized and sweet, with a crispy edge, while the asparagus gets a nice char that amplifies its flavor. It’s like a flavor explosion in every bite!
Plus, roasting these veggies is super easy. They come out vibrant and tasty, ready to steal the show at dinner time. They’re perfect for a quick and easy way to add vegetables to your meal. Whether you’re pairing them with our Ruth’s Chris stuffed chicken, our cast iron chicken breast recipe, or pot roast dutch oven recipe, along with a slice of freshly baked sourdough bread, this easy side dish is always a hit.
Content Covered Here
Why We Love This Recipe
- This easy side dish complements almost any entree.
With just 5 ingredients, this is an incredibly easy side dish to make to go with dinner. - It’s ready in just 30 minutes.
Along with only using a few ingredients, this recipe takes just 30 minutes to prep and cook. - Kids love them!
These savory vegetables are perfect for kids. Coated in garlic butter and seasonings, they won’t be able to resist.
Ingredient Notes and Substitutions
- Asparagus: check for freshness by looking at the spears’ tips to ensure they’re firm and light green.
- Carrots: you can use baby carrots or regular carrots in this recipe.
- Butter: melt unsalted butter before mixing it with the garlic.
- Garlic: fresh minced garlic or jarred garlic both work great here.
- Seasoning: choose your favorite blend of spices to sprinkle on top.
How to Make Roasted Asparagus and Carrots
- Trim the asparagus.
Lay the asparagus flat on a cutting board and align the tips of the spears. Use a chef’s knife to cut off the bottom inch of the woody ends straight across. Then use a fork to poke holes in the stems to allow steam to escape and help tenderize them.
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
- Lightly brush the vegetables with the butter.
After mixing the butter and garlic in a small bowl, use a pastry brush to coat the veggies on all sides gently. Then sprinkle with the seasoning of your choice.
- Roast the vegetables until they’re tender and browned.
Avoid undercooking the veggies by poking them with a fork. If it slides in easily, they’re done.
On the other hand, don’t overcook your asparagus. Check frequently by poking the spears to check for doneness and remove them from the oven right away. Remember, they’ll continue to cook after you take them out.
Recipe FAQs
We love using the Kinder’s brand for our seasoning, but you can use your favorite store-bought brand or make one of your own.
The great thing about this healthy vegetable side dish is that you can pair it with almost any meal. It goes great with meats or casseroles.
No, you don’t need to blanch it before roasting. The process of roasting cooks it perfectly.
Keep any leftover veggies in an airtight container in the refrigerator for up to three days.
To reheat, place them on a plate and microwave in 30-second increments until they’re heated through. This won’t take long, so check them after each 30-second increment.
Consider these Easy Vegetable Side Dish Recipes
- Roasted Red Potatoes And Green Beans
- Brussel Sprouts Maple Syrup Balsamic Recipe
- Oven Baked Sweet Potatoes
- Shredded Carrot Salad
If you tried this roasted carrots and asparagus recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Roasted Carrots and Asparagus
Equipment
Ingredients
- 4 carrots scrubbed
- 1 pound thick asparagus trimmed
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 2 teaspoons all purpose seasoning
Instructions
- Preheat oven to 425ºF. Line baking sheet with parchment paper or foil sprayed with non-stick cooking spray.
- Cut the carrots in half across. Cut carrots in half or quarters, lengthwise so they are thinner than the asparagus.
- Use a fork to poke holes in the asparagus spears (the tougher, woody portion) to help tenderize them during baking.
- Place the vegetables on the prepared baking sheet.
- In a small bowl, combine melted butter with garlic. Brush vegetables with butter and garlic, and season with all purpose seasoning.
- Roast for 20 minutes, until carrots and asparagus are tender and slightly browned.
Notes
To reheat, place them on a plate and microwave in 30-second increments until they’re heated through. This won’t take long, so check them after each 30-second increment.
Sky says
I love making this quick side dish. The combination of roasted carrots and asparagus is so good!
Dannii says
The perfect side dish. The vegetables were perfectly seasoned too.
Dina and Bruce says
This was bright and flavorful for our Sunday dinner with chicken.
MacKenzie says
This simple recipe has become a favorite at our house. I love the combination of carrots and asparagus. The colors are perfect and the flavors are fantastic.