Description
This Roasted Asparagus & Carrots recipe delivers perfectly caramelized vegetables with bright spring flavors in just 25 minutes. Tossed with garlic, lemon, and herbs, these colorful veggies feature crispy edges and tender centers ideal for Easter dinner, weeknight meals, or any occasion requiring a healthy, impressive side dish.
Ingredients
1 pound fresh asparagus spears, woody ends trimmed
1 pound carrots, peeled and cut into 3-inch sticks
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
1/4 teaspoon red pepper flakes (optional)
2 tablespoons freshly grated Parmesan cheese (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. Pat carrots and asparagus completely dry with paper towels.
3. Place carrot sticks on the baking sheet and toss with 2 tablespoons olive oil, minced garlic, salt, pepper, and thyme.
4. Spread carrots in a single layer and roast for 10 minutes.
5. Remove pan from oven and add asparagus spears alongside carrots.
6. Drizzle asparagus with remaining 1 tablespoon olive oil and toss everything together.
7. Arrange vegetables in a single layer without overcrowding.
8. Return to oven and roast for 12-15 minutes, shaking pan halfway through, until carrots are tender with golden edges and asparagus is crisp-tender with lightly charred tips.
9. Remove from oven and immediately drizzle with lemon juice and sprinkle with lemon zest.
10. Transfer to serving platter and garnish with Parmesan cheese and fresh parsley if desired.
11. Serve immediately while hot.
Notes
For even cooking, cut carrots into uniform sizes matching the thickness of asparagus spears.
Don’t skip drying the vegetables—excess moisture prevents proper caramelization.
Use two baking sheets if needed to avoid overcrowding, which causes steaming instead of roasting.
Add asparagus after carrots have roasted 10 minutes since carrots need longer cooking time.
These vegetables are best served fresh but can be stored refrigerated for up to 3 days.
Reheat in oven at 400°F for 5-7 minutes to restore crispness—avoid microwave.
Substitute green beans, broccolini, or parsnips based on seasonal availability.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 95
- Sugar: 4g
- Sodium: 385mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted asparagus and carrots, roasted vegetables, easter side dish, spring vegetables, healthy side dish