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
