Roasted Asparagus and Carrots (Printable)
Tender asparagus and sweet carrots roasted with olive oil and herbs until perfectly caramelized.
# What You'll Need:
→ Vegetables
01 - 1 lb asparagus, woody ends trimmed
02 - 3 large carrots, peeled and cut into 2-inch sticks
→ Seasonings
03 - 2 tbsp olive oil
04 - 1 tsp sea salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp dried thyme or Italian seasoning blend
→ Garnish
08 - 1 tbsp chopped fresh parsley
09 - 1 tbsp grated lemon zest
# How To Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - Spread asparagus spears and carrot sticks in a single even layer across the prepared baking sheet, ensuring pieces do not overlap for consistent roasting.
03 - Drizzle olive oil evenly over vegetables. Sprinkle with sea salt, black pepper, garlic powder, and dried thyme. Toss gently with hands or tongs until all pieces are thoroughly coated.
04 - Roast for 22–25 minutes, removing halfway through to toss vegetables for even browning. Cook until tender when pierced with a fork and edges show light caramelization.
05 - Transfer roasted vegetables to a serving platter. Sprinkle with fresh parsley and lemon zest if using. Serve immediately while hot, or allow to cool to room temperature.
# Expert Hints:
01 -
- The natural sweetness of carrots creates this incredible contrast against the grassy brightness of asparagus
- Its the kind of side dish that somehow makes everything else on the plate taste better
02 -
- Crowding the baking sheet is the fastest way to steam vegetables instead of roasting them
- Thinner asparagus spears will finish faster, so either cut them thicker or remove them a few minutes early
03 -
- Dont skip the step of stirring halfway through or youll end up with uneven browning
- Fresh herbs are perfect for finishing but dried herbs hold up better during the actual roasting time