Easy Roasted Asparagus and Carrots

Make deliciously roasted asparagus and carrots at home with this easy recipe! This quick and simple dish is full of flavor and ready in under 30 minutes.

Delight in the medley of flavors that our easy roasted asparagus and carrots recipe brings. Featuring a simple yet delicious seasoning and stress-free prep, this veggie dish is the perfect addition to any meal like top sirloin steak on the grill, baked cod in foil, and honey garlic lemon pepper chicken.

Nutritious, tasty, and visually appealing – this roasted carrots and asparagus recipe is the perfect way to convince even the most stubborn eaters to enjoy their veggies! Extra asparagus – then use it in this healthy asparagus frittata.

Jump to:
  • Why you’ll love this recipe
  • Key ingredients
  • Tips for roasting vegetables
  • How to make this recipe
  • Serve this with these recipes
  • Recipe FAQs
  • More easy and healthy roasted vegetable recipes
  • Easy Roasted Asparagus and Carrots Recipe

Why you’ll love this recipe

  • It only takes 5-10 minutes to prepare and is ready in less than 30 minutes! Enjoy flavorful, roasted vegetable dishes with minimal effort. Plus it is vegan, gluten-free, and dairy-free.
  • Bored of the same old roasted veggies? Spice things up with our easy and flavorful roasted asparagus and carrots recipe. Simple enough for busy weeknight dinners, but scrumptious enough for special occasions too.
  • Immerse yourself into an exciting world of flavors with asparagus and carrots. Bursting with natural sweetness and earthy notes and seasoned to perfection, this is an all-star side dish everyone on your table will love.
  • Step-by-step instructions and tips to bring this heart-healthy, nutrient-packed recipe to life!

Key ingredients

Full recipe quantities and details are in the recipe card below.

  • medium size asparagus – which are great for making sauteed asparagus too! If you use small thinner asparagus then see below the tips and notes in the recipe for for roasting thin asparagus stalks as the oven roasting time changes. Thin asparagus can also be eaten raw and are delicious on pear arugula salad. My kids even love to just eat them raw and plain salt and pepper on top and dip them in extra virgin olive oil.
  • baby carrots – to keep this carrots and asparagus recipe easy, we use baby carrots which are also great for making roasted rainbow carrots – they are all-ready peeled and cut. You can also use large carrots and wash them and peel them then slice them in half horizontally and into 3 inch long pieces. Also lovely to make garlic parmesan carrot fries.
  • extra virgin olive oil – you can also use avocado oil.
  • pink salt – pink Himalayan salt has trace minerals that are essential to the body. You can also use table salt.
  • black pepper and garlic powder – adds seasoning that brings out the flavor.
  • nutritional yeast flakes – make a lovely and flavorful topping and are loaded with folate and B vitamins. You can leave this out or swap it out for grated parmesan cheese.
  • fresh lemon juice – this just adds a pop of fresh flavor.

Tips for roasting vegetables

  • Make sure the vegetables are spread on a sheet pan evenly and not overlapping, which helps the vegetables to roast consistently.
  • Flip the carrots and asparagus about halfway through roasting time and check to see if they are tender. Asparagus and thin carrots cook pretty quickly, within 20 minutes. They may need more or less time depending on how crispy or tender your preference is.
  • If using thin asparagus stalks as opposed to thicker asparagus stalks the cooking time will vary. Thin ones may only take 10 minutes of cooking time.

How to make this recipe

This easy healthy side dish only takes 5-6 ingredients, if you count seasonings as an ingredient😉. It serves 2-4 people, and the recipe can be double or tripled for a larger crowd. See recipe card below for full instructions and details.

Step 1 (image 1): Prepare the oven and sheet pan. Rinse the carrots and asparagus and cut of about 2 inches off the bottom ends of the asparagus (that is the part of the asparagus that is tough and fibrous to chew). Add the asparagus to half of the pan and carrots to the other half, making sure not to overlap them.

Step 2 (image 2): Drizzle with the oil and sprinkle with salt, pepper, and garlic powder. Using your hands, mix it coat, not mixing the carrots and asparagus together and still keeping them apart so they do not overlap. Bake for 10 minutes, flip over and bake an additional 5-10 minutes, if needed. This is depending on how thick the asparagus are.

Step 3 (image 3): Garnish with nutritional yeast or fresh grated parmesan cheese and lemon and season to taste with additional salt if needed.

Step 4 (image 4): Serve with your favorite main dish or sides.

Serve this with these recipes

  • Foil Baked Cod Fish
  • Turkey Meatloaf
  • Skillet Goat Cheese Macaroni and Cheese

Leave a Reply

Your email address will not be published. Required fields are marked *