Roasted Carrots and Asparagus

5 from 23 votes

Make roasted carrots and asparagus in just 30 minutes with a few simple ingredients! This easy, flavorful side dish is perfect for any meal.

Prep Time19

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: roasted carrots and asparagus, roasted asparagus and carrots, easy vegetable side dish

Servings: servings

Calories: 71kcal

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.

Don’t overcrowd the pan! Spacing the vegetables out ensures even roasting and prevents steaming.

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.

Storing Instructions:

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.