30-Minute Roasted Asparagus and Carrots

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. As a time-pressed mom who loves a colorful and complete dish, this simple side dish recipe is clutch!

Because when it comes to roasted veggies, two is better than one (trust me, if this asparagus and carrot combo doesn’t prove it, then these Roasted Cauliflower and Sweet Potatoes will!).

Roasted Asparagus and Carrots Ingredients

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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.
• Salt & pepper.

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

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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.

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.

How to Prep Asparagus and Carrots for Roasting

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.

Pro tip: If you use two hands to snap your asparagus, they 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.

Similarly, 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.

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.

Add the Oil and Seasoning to Your Vegetables

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, add the extra virgin olive oil, salt, and pepper.

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

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

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 Gorgonzola Cream Sauce over top.

My favorite recipes to pair these Roasted Carrots and Asparagus with are these Creamy Boursin Mashed Potatoes, and this Baked Cod with Panko.

How to Properly Store Leftover Roasted Vegetables

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.