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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
- 📖 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
Recipe FAQs
Why is my roasted asparagus soggy?
Soggy asparagus or asparagus that is chewy is a result of overcooking. You want to check the asparagus during cooking and cook until slightly still crispy and browned lightly.
Should I soak asparagus before roasting?
Do not soak asparagus in water before roasting! It will fill it with extra liquid and can make it soggy or alter the roasting time. Just rinse them to remove dirt and trim the ends - that's it!
How can I prevent overcooking asparagus?
Another way to prevent overcooking asparagus and make them more crispy is to shock them a quick ice bath before roasting. After removing the asparagus from the oven dunk them for a moment in a bowl of cold ice water. This will stop the cooking and result in a crisp texture.
More easy and healthy roasted vegetable recipes
- Easy Roasted Butternut Squash Apple Soup Recipe
- Roasted Brussels Sprouts Salad With Lemon Maple Dressing
- Roasted Artichoke Hearts Using Frozen Artichokes
- Vegan Butternut Squash Pasta or Pizza Sauce
If you make this easy asparagus and carrots recipe I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
📖 Recipe
Easy Roasted Asparagus and Carrots Recipe
Danielle Fahrenkrug
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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 2 people
Calories 71 kcal
Ingredients
- 1 bunch asparagus medium size (about 24 stalks)
- 1 cup baby carrots
- 1 ½ tablespoon olive oil
- ¼ teaspoon pink salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- nutritional yeast flakes optional garnish
- fresh lemon juice optional garnish
Instructions
Preheat the oven to 400 degrees F. Line a baking pan with foil then spray with cooking oil for easy clean-up, or spray a baking pan with cooking spray.
Rinse the asparagus and cut of about 2 inches of the bottom ends. Add the asparagus to half of the pan and carrots to the other half, making sure not to overlap them. 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. Garnish with nutritional yeast and lemon and season to taste with additional salt if needed.
Notes
Make sure the vegetables do not overlap to ensure even baking.
Depending on the size and thickness of the asparagus and carrots changes the oven baking time. Flip them after 10 minutes, in which they may only need 5-10 more minutes or non at all of baking time. Bake to your desired crunch and texture.
Nutrition
Calories: 71kcalCarbohydrates: 13gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 438mgPotassium: 540mgFiber: 6gSugar: 7gVitamin A: 10277IUVitamin C: 12mgCalcium: 67mgIron: 5mg
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About Danielle Fahrenkrug, Certified Health & Nutrition Life Coach
Danielle Fahrenkrug is an entrepreneur, self taught chef, and food photographer turned 3x cookbook author. Her passions of helping others with healthy eating led her to becoming a certified health and nutrition life coach. She is also a wife, mother of four, and loves the beach, animals, and fitness.
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