Roasted Carrots and Asparagus

Name: Roasted Carrots and Asparagus
Prep time: 19 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 carrots (scrubbed); 1 pound thick asparagus (trimmed); 2 tablespoons butter (melted); 2 cloves garlic (minced); 2 teaspoons all purpose seasoning

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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!

A plate of roasted carrots and asparagus on top of a wooden board.

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 or dutch oven pot roast, along with a slice of freshly baked sourdough bread, this easy side dish is always a hit.

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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.

Getting roasted carrots and asparagus using two spoons.

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.

Prepared ingredients for roasted carrots and asparagus.

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.

Poking the asparagus using fork on top of a wooden board.

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.

Brushing the carrots and asparagus with butter using a pastry brush.

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.

Adding seasoning to a plate of raw carrots and asparagus.

Frequently Asked Questions

What kind of seasoning is best for this easy vegetable side dish?

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.

What can I serve oven-roasted veggies with?

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.

Should I blanch the asparagus before roasting it?

No, you don’t need to blanch it before roasting. The process of roasting cooks it perfectly.

A plate of roasted carrots and asparagus with a wooden spoon and a plate.

Storing and Reheating

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

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