This colorful dish of roasted asparagus and carrots brings bright flavors to your meal! The veggies become tender and slightly sweet in the oven, making them a yummy side.
I love how easy it is to make! Just toss with olive oil and your favorite spices, then roast until they get that nice crispy edge. It’s hard not to munch on them straight from the pan! 😋
Key Ingredients & Substitutions
Asparagus: Fresh, young asparagus is best for roasting. Look for firm stalks with tightly closed tips. If you can’t find asparagus, green beans or broccoli are good alternatives.
Carrots: I recommend using medium carrots for easy peeling and cutting. Baby carrots can be used whole, but you might want to adjust roasting time. Feel free to swap in parsnips for a sweeter flavor.
Olive Oil: Extra virgin olive oil is my favorite for roasting due to its rich flavor. You can substitute with avocado oil or melted coconut oil if preferred.
Garlic Powder: Garlic powder is convenient, but fresh minced garlic can add a stronger flavor. Just use about 2-3 cloves instead, and toss them with the veggies.
Lemon Juice: While optional, lemon juice brightens the dish. If lemon isn’t available, lime juice or even a splash of vinegar can work well.
How Do I Ensure My Vegetables Roast Perfectly?
Roasting vegetables is easy and can really enhance their flavor. The key is to get the cooking temperature and the spread on the baking sheet just right.
- Preheat your oven to 425°F (220°C) to ensure an even roast.
- Spread the vegetables out in a single layer on the baking sheet. Avoid overcrowding to get that crispy texture.
- Toss the veggies well with oil, garlic, salt, and pepper to help them roast evenly.
- Check the carrots around the 20-minute mark, as they may take a bit longer than asparagus.
Letting them cool for a few minutes before serving helps set the flavors. Enjoy your beautiful and tasty roasted veggies!
How to Make Roasted Asparagus and Carrots
Ingredients You’ll Need:
- 1 bunch of asparagus, trimmed
- 4 medium carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Juice of 1 lemon (optional, for serving)
How Much Time Will You Need?
This delicious side dish takes about 10 minutes to prep and 20-25 minutes to roast in the oven. In total, you’re looking at around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help your vegetables roast beautifully, giving them a nice crispy texture.
2. Prepare the Vegetables:
In a large mixing bowl, add the trimmed asparagus and the carrot sticks. Take a moment to enjoy the fresh colors of your veggies!
3. Season the Veggies:
Drizzle the olive oil over the vegetables. Then, sprinkle garlic powder, salt, and pepper on top. Use your hands or a large wooden spoon to toss everything together until the vegetables are well coated. This step is important for great flavor.
4. Arrange on a Baking Sheet:
Spread the seasoned asparagus and carrots in a single layer on a baking sheet. Make sure they’re not crowded; this helps them roast evenly and get nice and crispy.
5. Roast to Perfection:
Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. You want them to be tender and the asparagus to have a slightly crispy edge. Keep an eye on them towards the end!
6. Cool and Garnish:
Once they’re done roasting, remove the baking sheet from the oven and let the vegetables cool for a couple of minutes. Then, transfer them to a serving platter.
7. Add Finishing Touches:
Sprinkle the chopped fresh parsley over your roasted vegetables for a nice pop of color and flavor. If you like, drizzle some lemon juice on top for an extra zing!
8. Serve and Enjoy:
Serve the roasted asparagus and carrots warm as a delightful side dish. They’ll be a hit at your dinner table! Enjoy every bite!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute or add other vegetables like bell peppers, zucchini, or Brussels sprouts. Just make sure to cut them into similar sizes for even roasting.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just ensure the olive oil is extra virgin and enjoy a delicious, plant-based dish. You can also leave out the lemon juice if you’re looking for a different flavor profile.
Can I Prepare This Ahead of Time?
Yes, you can prep the vegetables a day in advance! Toss them in olive oil, garlic powder, salt, and pepper, and store in an airtight container in the refrigerator. Just pop them in the oven when you’re ready to cook!
How to Store Leftovers
Store any leftover roasted asparagus and carrots in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven for a few minutes or in the microwave until heated through.
