Roasted Carrots and asparagus in the oven will become your new favorite easy side dish for any main course or a tasty addition to a simple salad. With their vibrant colors and complementary flavors, this dish is not only nutritious but also a feast for the senses.
We like to combine our vegetable side dishes with more sides such as Sliced Potatoes, Cabbage Pie, Green Bean Casserole or refreshing Cucumber Dill Salad.
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🛒Ingredients
Step-by-step photos can be found below the recipe card.
- Carrots - thinly sliced and similar in shape and size as asparagus spears. Baby carrots can be used as well. I prefer using younger medium thick carrots for this recipe. Did you know that there are 40+ types of carrots?
- Fresh Asparagus - medium-thick asparagus cooks quite fast so don't choose too skinny stalks as in this case they'll cook faster than carrots. I don’t recommend using frozen (too soggy after cooking) or canned asparagus in this recipe. Don't have asparagus, make it entirely with carrots or try my glazed carrots recipe instead.
- Seasonings - we use simple seasoning here but you can customize it with other options such as fresh garlic, garlic powder, celery salt or seasoned salt, onion powder, Herbs de Provence, paprika.
- Fresh lemon juice - will be added later when serving. Don't skip this as it pairs extremely well with bitter-sweet asparagus and earthy and sweet carrots.
Rita's Tip
Choose asparagus that is vibrant green in color, firm, and with straight stalks. Snap off the woody ends of the asparagus, this should happen easily without almost any force. Or place a bunch of asparagus stalks on a cutting board and cut off the ends with a knife about 1-2 inches from the ends.
📋Tips
- Choose veggies in season and thinner asparagus - it tends to have a sweeter taste.
- If the asparagus is thicker, use a vegetable peeler to remove any tough outer skin from the lower part of the stem.
- Don’t overcrowd the baking pan. Cook everything in a single layer and resist of temptation to open the oven door while veggies are cooking.
- If needed, you can double the recipe easily. Make sure to use more baking pans and not overcrowd the pan for best results.
- Do you need to cover asparagus in the oven? No, as we only cook the veggies for 15-20 minutes it is not necessary for this recipe. However, if you see your veggies are becoming too brown, cover them with aluminum foil until the end of baking. If you are using very skinny asparagus you’ll need to first reduce the baking time to prevent overcooking asparagus.
- Quick note: If you slice the carrots to same thickness as the asparagus they will cook evenly together. Both veggies should be tender but not overly soft. However, if you like your carrots on the softer side, you’ll have to cook them for a little longer (without asparagus).
- Using good salt does matter. I like to use sea salt or sea salt flakes when seasoning my veggies. It brings out the veggie taste out even more keeping its natural flavor the same time (regular table salt doesn't).
Storing Leftovers
- 🍱To Store. Let the veggies cool before wrapping them in aluminum foil or airtight containers. I like to add a piece of paper towel underneath to prevent veggies from becoming soggy too quickly. Refrigerate and consume within 3-4 days.
- 🥶Freezing. I don’t recommend freezing baked veggies but you can freeze the unbaked veggie slices for many months in advance.
- 🔥To Reheat. The best way, in my experience, is to reheat the veggies in the oven at 375 or 400 degrees Fahrenheit or in Air Fryer. Microwaving will only make them soggy and mushy.
👪Serving Suggestions
- As a side dish - we like it with roast chicken, steak, or fish fillets or salmon burger. To make it even easier, cook the asparagus and carrots together with chicken or turkey breast. We love Asparagus Stuffed Chicken recipes.
- Vegetarian meal - for a wholesome veggie dinner serve this dish with roasted potatoes, roasted broccoli, green beans, cauliflower, roasted zucchini, parsnips, or any other vegetable you like.
- In a salad - chop the leftover asparagus and carrots into smaller sticks and add them to your favorite salad. A simple salad we like to make consists of cherry tomatoes, mixed green lettuce, cucumbers, bell peppers, and a light olive oil-based salad dressing or even herb yogurt dressing.
- Wrapped in prosciutto - You can also wrap the asparagus and carrot slices in prosciutto, ham or bacon. In this case, roast the veggies until the prosciutto is crisp and veggies tender. You can turn on the broiler setting towards the last minute or two for a more appealing golden brown crust.
- With a poached egg - serve the veggies with simple poached eggs, eggs royale, and eggs benedict. Place the veggie strips on to serving plate or on top of the toasted bun and add poached egg and drizzle with hollandaise sauce (optional).
- With dipping sauces - we like spicy garlic aioli, balsamic vinegar or glaze or hollandaise sauce, Honey Mustard Sauce, pesto, tahini sauce.
Asparagus Favorites
🌱🍴Have more asparagus? Try our favorite asparagus recipes next: Asparagus Dip, Fries or 4-minute Pan Fried Asparagus.
More Seasonings Ideas
- Garlic powder, onion powder or seasoned salt.
- Paprika - regular, sweet, or smoked paprika is sure to add a smoky depth of flavor to any roast vegetable dish.
- Lemon zest - lemon is often paired with asparagus, but don’t be afraid to experiment with orange or lime zest. Delicious!
- Herbs - fresh or dried rosemary, thyme, tarragon, marjoram, parsley, cilantro or a blend of dried Italian herbs (Herbs de Provence).
- More seasonings - everything bagel seasoning, butter garlic seasoning, ranch seasoning, cajun, creole, Chinese 5 spices.
📖Recipe
Roasted Asparagus and Carrots (4 Ingredients)
Ingredients
- 1 pound asparagus, cut and trimmed
- 1 pound carrot, peeled and cut into strips, similar size to asparagus
- 2 tablespoons olive oil or cooking oil
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400 degrees Fahrenheit. Prepare your veggies by cutting and trimming the ends of asparagus stalks. For the carrot, cut it similar to asparagus (I used smaller and younger carrots that are not overly tough and will cook faster together with asparagus).
- Line a large baking sheet with parchment paper or foil.
- Arrange asparagus and carrots in one single layer. Drizzle the veggies with olive oil, season with salt and black pepper, and mix with your hands.
- Bake asparagus and carrots in the oven for 15-20 minutes.
- Right before serving add a squeeze of lemon juice and garnish with fresh parsley.
Notes
- To Store. Let the veggies cool before wrapping them into aluminum foil or airtight container. I like to add a piece of paper towel underneath to prevent veggies from becoming soggy quickly. Refrigerate and consume within 3-4 days.
- To Reheat. The best way in my experience is to reheat in the oven at 375 or 400 degrees Fahrenheit or in Air Fryer. Microwaving will only make them soggy and mushy.
- Choose fresh asparagus and carrots - asparagus should be bright green and firm. Use your favorite carrots, that are firm, without bruises, and in bright orange color. Avoid carrots that are soft or have brown spots. Use organic whenever possible.
- Do you need to cover asparagus in the oven? No, as we only cook the veggies for 15-20 minutes it is not necessary for this recipe. However, if you see your veggies are becoming too brown, cover them with aluminum foil until the end of baking. If you are using very skinny asparagus you’ll need to first reduce the baking time to prevent overcooking asparagus.
🥣Step by Step
- Preheat oven to 400 degrees Fahrenheit. Prepare your veggies by cutting and trimming the ends of asparagus stalks. For the carrot, cut it similar to asparagus (I used smaller and younger carrots that are not overly tough and will cook faster together with asparagus). Line a large baking sheet with parchment paper or foil.
- Arrange asparagus and carrots in one single layer. Drizzle the veggies with olive oil, season with salt and black pepper, and mix with your hands.
- Bake in the oven for 15-20 minutes.
- Right before serving add a squeeze of lemon juice and garnish with fresh parsley. Or a drizzle of tangy sweet Balsamic Glaze.
- Serve with creamy soups or chicken dinner, enjoy!
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
🤷Frequently Asked Questions
Asparagus is done when it it fork tender but still has some bite to it. It should remain crisp.
The most common reasons are overcooking it and adding too many layers of asparagus in one baking pan.
Absolutely. Asparagus should be crisp tender and have a little bite to it. When overcooked the flavor will change and it may become mushy and soggy.
Yes, it makes them tender while still keeping them crisp. Cooking time and the end result will depend on how thick or thin are carrots as well as the type of carrots used.
Absolutely! Asparagus is a thin and skinny vegetable that can be roasted with pretty much any vegetable. The key here is to use fresh and younger carrots that are thinly sliced and similar in size and shape to the asparagus. Thinner strips are better and will cook faster.
Asparagus should be crunchy/crisp tender, it should still have a little bite to it. Same with carrots. Although, if you like your carrots quite soft, once roasted, remove the asparagus and continue to cook carrots separately until desired tenderness.
Rita
Easy way to roast two or more veggies in the oven!
Bonita pillette
I made the asparagus & carrots last week. So delicious. Perfect. I even ate them cold. Yummy. I’m making them right now. With my pork steak. Separate.
Rita
oh glad you loved them cold too. Thank you and glad you enjoyed!
KarlyM
Tried the roasted asparagus and carrots last night. Any quick tips on keeping veggies crisp? Mine turned out a bit soggy. Thanks!
Karen
Hi Karly
It may be due to thickness of your veggies or you overcooked.
Maggie_S
Absolutely love the Roasted Asparagus and Carrots Recipe, Rita! Tried it last night, and it was a hit with the kids. Easy to follow and so delicious. Thanks for sharing!
Karen
Glad to hear that Maggie, thank you!
Julia
Hey, was looking at the More Seasonings Ideas section. Anyone tried adding turmeric? Thinking it might add a nice kick plus the health benefits. Thoughts?
SpiceLover
Turmeric sounds like a great idea! Adds color and a subtle flavor. Plus, anti-inflammatory benefits.
HerbGardenQueen
Absolutely agree on turmeric! Also, consider a pinch of black pepper to enhance turmeric's bioavailability. It's a game changer for flavor and health.
Karen
Julia, turmeric sounds delicious!
Trev98
ritas tip really changed the game for me. never knew you could store leftovers that way. meals for days!
Carl
Rita, nice recipe but I found it a bit bland. Next time I'll add more spices as suggested.
Rita
maybe you could add more salt and pepper next time?
ChefLola
Absolutely adore the seasoning ideas you've shared, Rita. It's inspired me to experiment more in my kitchen. Thank you!
Karen
Thank you, glad you enjoyed! This recipe can have a ton of variations!
bethany
I must say, the 'Rita's Tip' section was immensely helpful. It's the little things that make a big difference in cooking. Thanks for the great advice!
jennyfromtheblock
Loved the asparagus favorites section. Been looking for healthy sides to add to my meal prep. This is perf, thanks!
TJ_23
This article is a lifesaver, especially the Storing Leftovers part. Always looking for ways to make food last on a college budget. Thanks, Rita!
DaveK
For those trying the roasted asparagus, don’t forget a quick grill before serving. Adds a nice char and flavor. Right, Rita?
SammySweets
I absolutely loved this article! While I'm usually more of a baker, I wanted to try including some veggies in our family dinners. The tips section was a lifesaver, and the asparagus and carrots were a hit with the kids. Who knew veggies could be this exciting!
GardenGuru44
Love the article! Asparagus is my go-to spring veggie. Always looking for new ways to cook it. The tips section was gold!
SamanthaBreezy
Rita, that Roasted Asparagus and Carrots Recipe is a keeper! Quick, tasty, and perfect for my hectic schedule. Much appreciated!
AlexP
Tried the recipe last night, and even I couldn’t mess it up! My kitchen skills are a work in progress, but thanks to this, I’m feeling like a pro. Cheers, Rita!
RookieChef
Right there with ya, AlexP. If we can make this, we can make anything. Gotta start somewhere!
MarkTheShark
This recipe knocked it out of the park! Big win for my dinner lineup. Thanks for the assist, Rita!
TheBookworm
Rita, your methodical approach to the roasted asparagus and carrots recipe reminded me of the meticulous nature of crafting a story. Each element, like character development, played its own crucial role in the narrative of taste. Marvelously done.
Rita
thank you!