Roasted carrots and asparagus bring bold flavors and vibrant colors to any meal. As they roast, the carrots develop a caramelized sweetness, while the asparagus becomes perfectly tender with a hint of crispiness. This easy side dish is not only delicious but also packed with nutrients, making it a great addition to both everyday dinners and special occasions. Simple to prepare and full of natural flavors, it’s a must-try recipe for any veggie lover!
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Adding roast carrots and asparagus to your menu is a simple way to elevate any meal with minimal effort. Roasting enhances the natural flavors of these roasted spring vegetables, creating a perfect balance of sweetness from the carrots and earthy depth from the asparagus. Plus, roasting vegetables retains more of their nutrients while giving them a rich, satisfying texture.
This dish is incredibly versatile—season them with classic olive oil, garlic, and herbs, or experiment with bold flavors like balsamic glaze, parmesan cheese, or lemon zest.
Why We Love This Roast Carrots and Asparagus
- 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 roast carrots and asparagus 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.
Recipe Variations
- Garlic parmesan roasted veggies: Toss the fresh asparagus and carrots with extra virgin olive oil, garlic powder, and a pinch of salt and black pepper, then sprinkle with Parmesan cheese before roasting for a rich, savory taste.
- Balsamic glazed vegetables: After roasting, drizzle the veggies with a balsamic reduction for a tangy, slightly sweet finish that enhances their natural flavors.
- Lemon herb infused: Brighten up the dish by adding fresh parsley, thyme, and lemon juice just before serving for a refreshing twist.
- Spicy: Want a little heat? Sprinkle the veggies with crushed red pepper flakes before roasting for a bold, spicy kick.
- Honey glazed option: Drizzle a bit of honey over the vegetables before roasting to add a hint of natural sweetness that caramelizes beautifully in the oven.
- Mixed roasted vegetables: Add broccoli, brussels sprouts, or cauliflower to the sheet pan, ensuring everything is in a single layer for even roasting.
- Creamy finish: Crumble goat cheese over the roasted veggies for a creamy, tangy contrast that pairs well with their deep, roasted flavors.
How to Make Roasted Spring Vegetables
- 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.
- 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.
🎯 TFN Pro Tip
Don’t overcrowd the pan! Spacing the vegetables out ensures even roasting and prevents steaming.
Serving Suggestions
These roasted spring vegetables make an easy, healthy side dish that pairs well with a variety of main dishes. Serve them alongside gnocchi recipe, Ruth’s Chris stuffed chicken, cast iron chicken breast recipe, or a pot roast Dutch oven recipe for a comforting meal. They’re also perfect for brunch with caprese with burrata, a ham and cheese frittata recipe, or a crusty sourdough bread.
For a light appetizer, drizzle them with balsamic glaze, sprinkle with fresh herbs, and top with crumbled feta cheese. Pair with a crisp white wine like Sauvignon Blanc or a sparkling lemon-infused water. Finish your meal with a refreshing lemon sorbet or fruit parfait to keep things balanced. No matter how you serve them, these roasted carrots and asparagus are always a hit!
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.
Yes! Roast the vegetables, let them cool, and store them in an airtight container in the refrigerator. Reheat in the oven at 375°F for about 5 minutes before serving.
Consider these Easy Vegetable Side Dish Recipes
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Roasted Carrots and Asparagus
Equipment
- Baking Sheet
- basting brush
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.