Meatless Monday Challenge

30-Minute Roasted Asparagus and Carrots

on November 15, 2022
last updated April 17, 2024
This post may contain affiliate links. Please read my disclosure policy.
This recipe for simple Roasted Asparagus and Carrots makes for the perfect, healthy, 30-minute side dish to accompany any main dish.
Platter of roasted carrots and asparagus

Looking for a quick and colorful healthy side dish? This recipe for Roasted Asparagus and Carrots is simple, quick, and easy to make your own!

With just 5 ingredients, this easy sheet pan vegetable side dish is sure to impress! Plus, they’re ready in just 30 minutes and require very little cleanup.

Close up of roasted carrots and asparagus

As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.

Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when asparagus and carrots are in season in your area with this Seasonal Food Guide.

Roasted Asparagus and Carrots Ingredients

Here’s everything you need:

  • Asparagus. One bunch of asparagus is usually about 1 pound of asparagus. Fresh or frozen (thawed).
  • Carrots. Four large carrots usually weigh about 1 pound.
  • Olive oil. To roast your asparagus and carrots.
  • Salt & pepper. To season your roasted vegetables and bring out their natural flavors.
overhead view of asparagus, salt, olive oil, carrots and black pepper on a tan marbled background

Optional flavor-boosting topping ideas to make this side dish your own:

  • Garlic or garlic powder. For extra savory and umami flavor.
  • Lemon juice. A little citrus really goes a long way.
  • Crushed red pepper. If you’re seeking a little bit of spice.
  • Butter. For extra moisture and a rich, buttery flavor.
  • Grated or shaved Parmesan cheese, or Nutritional Yeast. For a hint of cheesiness and a little extra salt.

Roasted Carrots and Asparagus Tips and Tricks

How to Keep Carrots and Asparagus Fresh

Once you find your asparagus and take it home, you can easily keep it fresh for up to 7 days if you store it correctly.

Place the asparagus in a glass jar, tips facing up, and fill it with about 2 inches of water so the ends are submerged.

You can then place a reusable storage bag on top and store the whole jar in your refrigerator. This technique works with white asparagus and purple asparagus as well!

Storing asparagus in a glass jar to keep it fresh

As for the carrots, whole, raw carrots can last up to 4 weeks when stored properly. When they’re peeled, sliced, or chopped, they usually last about half the time.

Store them whole in an airtight container in the coldest part of the fridge until you’re ready to roast them.

Green tip: Did you know that 50% of food waste happens at home? Reduce your contribution to food waste by properly storing your vegetables until ready for use.

Prepping the Asparagus

Asparagus is notorious for having “woody” ends that are pretty tough to chew on. You’ll definitely want to take those ends off before roasting your asparagus for the best bite.

But don’t throw those asparagus ends out! Save them in the freezer along with your other veggie scraps to make your own vegetable broth or you can even compost them.

The best way to remove your ends is to simply break them off. Hold the asparagus in two clean hands and snap them in two. The asparagus will naturally break right where the ends start to get tough.

So long as you remove the “woody” ends of the asparagus, which are very fibrous and hard to chew, there is no need to parboil or blanch the asparagus before roasting it.

Snapping asparagus to break woody ends off

Prepping the Carrots

The skins of carrots take a long time to cook and can sometimes become wrinkly and even gritty. In order to get delicious tender carrots, it’s best to peel them.

Simply use a vegetable peeler to peel the outermost layer of the carrots off. Once you peel the outer layer, it will reveal a shinier and more brightly colored carrot.

You can compost the carrot peels or even make these delicious carrot skin “chips”.

Peeling carrots to roast them

Once you peel the carrots, you’ll want to slice them into thin pieces, roughly the same thickness as the asparagus. This will help to ensure the two vegetables cook evenly.

Start by slicing your carrots in half lengthwise. Once they’re sliced in half, you can set the flat side of the carrot down on the cutting board, making it much easier to slice.

Asparagus and Carrots sliced and ready to season

Drizzle on the Oil

Add the prepped carrots and asparagus to a large 18 x 26-inch baking sheet and spread them out in a single layer. For less cleanup, you can opt to line your baking tray with aluminum foil.

Then, drizzle the extra virgin olive oil on top.

Adding olive oil to carrots and asparagus to roast

Season the Carrots and Asparagus

Next, add the salt and pepper on top of the vegetables.

If you are adding any optional flavor boosters, add them now, too!

Adding salt to carrots and asparagus to roast

Toss It All Together

Use clean hands to toss the asparagus and carrots in the oil, salt, and pepper. This is the easiest way to ensure they are all evenly coated.

If you’re not a fan of getting your hands dirty, you can use tongs or two large forks to toss instead.

Then, spread the vegetables out once again in a single layer, ensuring they are not stacked on top of one another.

Tossing carrots and asparagus with olive oil, salt, and pepper

Roast them!

Roast the olive oil-coated asparagus and carrots at 425°F for 20 minutes until nice and crispy.

Roasted carrots and asparagus on a white serving platter

Should You Have Leftovers

These Roasted Carrots and Asparagus will last in the refrigerator for up to 5 days in an airtight container. They can also be frozen for up to 12 months.

To thaw them, transfer the frozen asparagus and carrots from the freezer to the refrigerator and let them rest there overnight.

To reheat, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for about 8-10 minutes until heated thoroughly.

Green tip: Another great way to reduce food waste is to properly store and reheat your leftovers so you can consume them.

Serving Your Roasted Carrots and Asparagus

The simple and versatile flavors of this delicious side dish are complementary to almost any dish you throw its way! If you want to spruce it up with a sauce or gravy, try this Hearty Mushroom Gravy or Shallot Cream Sauce over top.

My favorite recipes to pair these Roasted Carrots and Asparagus with are these Roasted Garlic and Feta Mashed Potatoes and Baked Cod with Panko.

Plated roasted carrots and asparagus with serving utensil

Want to sharpen your kitchen skills?

Download My Free eBook

Why You Should Make These 30-Minute Roasted Asparagus and Carrots

  • They’re healthful. Carrots and asparagus are packed with vitamins, nutrients, and fiber!
  • They’re easy to whip up. This whole dish comes together in just about 30 minutes.
  • They’re versatile. Make them your own or leave them as is and they truly accompany any main beautifully!

If you’re loving this Roasted Asparagus and Carrots and want more delicious roasted veggie-forward side dishes, check out this Caprese Asparagus and Roasted Brussels Sprouts and Asparagus.

Platter of roasted carrots and asparagus

30-Minute Roasted Asparagus and Carrots

5 from 3 votes
Marley Goldin
Print Save Rate
This recipe for simple Roasted Asparagus and Carrots makes for the perfect, healthy, 30-minute side dish to accompany any main dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


Simple Roasted Carrots and Asparagus

  • 1 pound asparagus (1 bunch asparagus = approx. 1 pound)
  • 1 pound carrots (4 large carrots = approx. 1 pound)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Topping Ideas

  • 2 teaspoons lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon garlic or onion powder
  • ½ teaspoon crushed red pepper
  • 1 tablespoon Parmesan cheese, grated or shaved (or Nutritional Yeast)
  • 2 tablespoons butter (dairy or plant-based)
Shop Ingredients on Jupiter


  • Preheat your oven to 425°F.
  • Prep your vegetables by snapping off the "woody" ends of the asparagus and trimming the ends off the carrots, peeling them, and slicing them into long thin pieces (roughly the same size as the asparagus).
    prepped sliced carrots and asparagus on a round slate
  • To a large 18 x 26-inch baking sheet, add your prepared carrots and asparagus. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.
    Carrots and asparagus on a baking sheet ready to roast
  • Roast for 20 minutes until tender with crispy edges. Serve hot!
    carrots and asparagus fresh out of the oven

Pro Tips

Share This Recipe

Course Sides
Cuisine American
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, 5 Ingredients or Less, Asparagus, Carrots, Classic Side Dishes, Healthy, Roasted Asparagus, Roasted Carrots, Roasted Vegetables, Vegetarian Sides
Did you make this recipe?Say thanks and buy me a coffee!


You'll Also Love

Comment on & Rate this Recipe

I very much hope you enjoyed this recipe!

If you did, please give it a star rating, which will help other people just like you find and enjoy the recipe too 😊

If you have any comments, questions or thoughts on the recipe, be sure to let me know in the comments as well. I read each and every one and would love to hear from you!

Leave a Comment

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

Recipe Rating