Roasted Asparagus and Carrots
Description
Roasted asparagus and carrots is a simple, healthy, and colorful side dish that pairs well with nearly any main course. The vegetables caramelize in the oven, bringing out their natural sweetness, while a touch of olive oil, garlic, and herbs enhances their flavor. This dish is vegan, gluten-free, and perfect for weeknights or holiday meals.
Ingredients (Serves 4)
1 bunch of asparagus, trimmed (about 1 lb or 450g)
4-5 medium carrots, peeled and sliced diagonally
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme (or rosemary)
Salt and pepper to taste
Optional: lemon zest or Parmesan cheese for garnish
Instructions
Preheat oven to 400°F (200°C).
Prepare vegetables: Wash and trim the asparagus. Peel carrots and slice them diagonally into ½-inch pieces for even roasting.
Season: In a large bowl, toss the asparagus and carrots with olive oil, minced garlic, thyme, salt, and pepper.
Arrange on a baking sheet in a single layer. Keep the carrots slightly more spread out, as they take longer to cook.
Roast in the oven for 20–25 minutes, flipping halfway. Carrots should be tender and slightly caramelized; asparagus should be roasted but still bright green.
Optional garnish: Sprinkle with lemon zest or a bit of freshly grated Parmesan before serving.
Cooking Time
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Nutrition Information (Per Serving)
(Estimated based on standard ingredients)
Calories: 110
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 10g
Fiber: 3g
Sugars: 5g
Sodium: 100mg
Vitamin A: 250% DV
Vitamin C: 15% DV
Calcium: 4% DV
Iron: 6% DV
Common Questions & Answers
Q1: Can I make this ahead of time?
A: Yes! Roast the vegetables ahead and store them in the fridge. Reheat in the oven at 350°F (175°C) for 10 minutes before serving to maintain crispness.
Q2: Can I use baby carrots?
A: You can, but they take longer to roast and may not caramelize as well. Slice them lengthwise for better results.
Q3: What other seasonings can I use?
A: Smoked paprika, balsamic glaze, Italian herbs, or cumin add great variety. A dash of honey or maple syrup complements the carrots’ sweetness.
Q4: How do I keep asparagus from getting soggy?
A: Roast it on a single layer without overlapping, and don’t over-oil it. Thicker asparagus also roasts better without wilting.
Q5: Is this dish suitable for meal prep?
A: Absolutely. It stores well for up to 4 days in the fridge and can be eaten cold or reheated.
Let me know if you want a printable version, meal pairing ideas,
or a version with different spices!
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