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 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.
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!
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.
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”.
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.
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.
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!
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.
Roast them!
Roast the olive oil-coated asparagus and carrots at 425°F for 20 minutes until nice and crispy.
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.
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.
30-Minute Roasted Asparagus and Carrots
Print Save RateEquipment
Ingredients
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)
Instructions
- 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).
- 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.
- Roast for 20 minutes until tender with crispy edges. Serve hot!
Pro Tips
- The asparagus and carrot tips can be composted or used to make your own vegetable broth.
- Want more inventive ways to prepare carrots? check out these Carrot Dogs!
- If you want more healthy veggie side dishes, check out this list of Best Roasted Vegetables.
- For more delicious asparagus recipes, check out this list of Best Asparagus Recipes.
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