Why You’ll Love This Recipe
I love how roasting transforms everyday veggies into something special. The high heat concentrates their flavors, the edges get slightly charred, and the quick prep leaves me plenty of time to focus on the main course. Plus, the colors look gorgeous on the plate, whether I’m serving roast chicken, grilled steak, or a simple pasta.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Asparagus spears, trimmed
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Carrots, peeled and cut into sticks
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Olive oil
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Garlic cloves, minced or grated
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Salt
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Freshly ground black pepper
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Dried thyme or Italian seasoning (optional)
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Fresh lemon juice or zest for finishing (optional)
Directions
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I preheat the oven to 425 °F (220 °C) and line a rimmed baking sheet with parchment for easy cleanup.
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In a large bowl, I toss the carrot sticks with half the olive oil, half the garlic, salt, pepper, and a pinch of thyme. I spread them in a single layer on the baking sheet and roast for 10 minutes.
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While the carrots start roasting, I coat the asparagus with the remaining olive oil, garlic, salt, pepper, and thyme.
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After the initial 10 minutes, I push the carrots to one side of the pan, add the asparagus in a single layer, and return the sheet to the oven for another 10–12 minutes, stirring once, until the carrots are tender and the asparagus tips are browned.
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I finish with a squeeze of fresh lemon juice or a little zest for brightness, then serve hot.
Servings and Timing
This recipe makes about 4 side-dish portions. Hands-on prep takes roughly 10 minutes, and total roasting time is about 20–22 minutes, so I have it on the table in just over half an hour.
Variations
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I sometimes swap half the carrots for parsnips or baby potatoes for a mixed-veg medley.
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A drizzle of balsamic vinegar in the last five minutes adds a sweet tangy glaze.
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For a hint of heat, I sprinkle crushed red-pepper flakes over the vegetables before roasting.
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A tablespoon of grated Parmesan tossed in right after roasting gives a savory finish.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a sheet pan and warm at 375 °F for 5–7 minutes—this helps them stay crisp rather than soggy.
FAQs
How do I keep asparagus from becoming soggy?
I dry the spears thoroughly after rinsing and spread them in a single layer so they roast instead of steam.
Can I roast frozen asparagus or carrots?
I prefer fresh, but if frozen is all I have, I roast them straight from frozen at 450 °F, giving them extra space and a few more minutes to evaporate moisture.
Do I need to peel the carrots?
If the skins look thin and clean, I simply scrub them; otherwise, I peel for a smoother texture.
What main dishes pair best with this side?
I serve it alongside roast chicken, baked salmon, pork tenderloin, or even as a topping for grain bowls.
Can I make this recipe ahead?
I prep and season the vegetables up to a day in advance, keep them in the fridge, and roast just before serving for the freshest texture.
Conclusion
Roasted Asparagus and Carrots are a simple, colorful way to elevate dinner without extra fuss. Once I discovered how the oven brings out their natural sweetness and crisp edges, this side quickly became a weeknight staple and a reliable crowd-pleaser for gatherings alike.
Print
Roasted Asparagus and Carrots
- Total Time: ~30 minutes
- Yield: 4 side-dish servings
- Diet: Gluten Free
Description
Tender, golden-roasted asparagus and carrots seasoned with garlic, herbs, and olive oil—an easy sheet-pan veggie side for any meal.
Ingredients
1 lb (450 g) asparagus spears, trimmed
1 lb (450 g) carrots, peeled and cut into sticks
2 Tbsp olive oil, divided
2 cloves garlic, minced or grated, divided
¾ tsp salt (or to taste)
½ tsp freshly ground black pepper
½ tsp dried thyme or Italian seasoning (optional)
Fresh lemon juice or zest, for finishing (optional)
Instructions
Preheat oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment paper.
Season carrots: In a bowl, toss carrot sticks with 1 Tbsp olive oil, half the garlic, half the salt, half the pepper, and a pinch of thyme. Spread in a single layer on the prepared sheet and roast for 10 minutes.
Season asparagus: Meanwhile, toss asparagus with remaining olive oil, garlic, salt, pepper, and thyme.
Add asparagus: After carrots roast 10 minutes, push them to one side of the pan. Arrange asparagus in a single layer on the other side. Roast an additional 10–12 minutes, stirring once, until carrots are tender and asparagus tips are golden.
Finish & serve: Squeeze fresh lemon juice or scatter zest over vegetables for brightness. Serve immediately.
Notes
Swap half the carrots for parsnips or baby potatoes for a mixed-veg medley.
Drizzle 1 Tbsp balsamic vinegar during the last 5 minutes for a sweet-tangy glaze.
Add crushed red-pepper flakes before roasting for gentle heat.
Toss with 1 Tbsp grated Parmesan right after roasting for a savory finish.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Side Dish
- Method: Roasted / Oven
- Cuisine: American
