I make these roasted asparagus and carrots whenever I need an easy side dish that goes with almost anything. The carrots become sweet and caramelized, the asparagus stays perfectly tender with a little bite, and everything comes together on one pan in about 20 minutes.
It's one of those simple vegetable recipes that somehow disappears faster than the main dish. I love serving it with chicken, salmon, pork, or holiday dinners, but honestly, I've been known to snack on the leftovers straight from the fridge, too.
What Readers Say
⭐⭐⭐⭐⭐
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.
- Bonita, our reader
🛒 Key Ingredient Tips
- Carrots – I like using young carrots or slicing regular carrots into long, thin strips so they cook at the same rate as the asparagus. If the carrots are much thicker, they'll need extra roasting time.
- Fresh asparagus – Medium to thick asparagus works best for this recipe because it stays tender without overcooking. I look for bright green spears with tightly closed tips whenever I buy asparagus.
- Seasonings – Salt and black pepper are all you really need, but I often add garlic powder, onion powder, smoked paprika, or Herbs de Provence depending on what we're having for dinner.
- Optional seasonings: Customize with fresh garlic, garlic powder, celery salt or seasoned salt, onion powder, Herbs de Provence, and paprika. Or just salt + black pepper works too!
🥣 How To Make Roasted Asparagus
- How to Make Roasted Asparagus and Carrots
- Prep the vegetables – Preheat the oven to 400°F and line a large baking sheet with parchment paper. Trim the woody ends from the asparagus and slice the carrots into long, thin pieces about the same thickness as the asparagus.
- Season – Arrange the vegetables in a single layer on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated. I like using my hands so every piece gets a light coating of oil.
- Roast – Bake for 15–20 minutes, or until the carrots are tender and the asparagus is bright green with a slight bite. I've found checking around the 15-minute mark helps prevent overcooking.
- Finish – Squeeze fresh lemon juice over the vegetables and garnish with parsley if desired. If you like, add a drizzle of balsamic glaze or sprinkle with freshly grated Parmesan before serving.
📋 Rita's Best Tip
- Slice the carrots to match the asparagus – This is the easiest way to make sure everything finishes cooking at the same time.
- Choose thicker asparagus – Medium to thick stalks stay tender while roasting and are less likely to become mushy. If the asparagus is thicker, use a peeler to remove any tough outer skin from the lower part of the stem.
- Finish with lemon – One squeeze of fresh lemon juice at the end completely wakes up the flavors.
- Add cheese if you like – Parmesan, Asiago, or even mozzarella are all delicious. I usually sprinkle it on during the last 3–5 minutes of baking.
- Turn leftovers into lunch – Chop the vegetables into pasta, grain bowls, omelets, or salads the next day. They're just as delicious cold.
Storing Leftovers
- 🍱To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days. I actually love adding the leftovers to salads, pasta, or grain bowls for an easy lunch.
- 🥶Freezing. I don't recommend freezing the roasted vegetables because the asparagus becomes quite soft after thawing. If you'd like to prep ahead, freeze the raw sliced carrots instead.
- 🔥To Reheat. Warm in a 375°F oven or air fryer for a few minutes until heated through. I avoid microwaving because it softens the asparagus too much.
- To Make Ahead. Trim the asparagus and slice the carrots a day in advance. Store them separately in the refrigerator until you're ready to roast.
👪 How I Like to Serve It
- Add to pasta: Like in my asparagus pasta, I love using leftover asparagus for noodles the next day. Add in roasted salmon or chicken, yum!
- As an easy side dish: Serve it alongside with main dishes like roast chicken, beef sliders, steak, pork chops, fish fillets, or salmon burgers.
- Vegetarian meal: Serve this dish with roasted potatoes, broccoli, green beans, cauliflower, zucchini, parsnips, or any other vegetable you like.
- With sauces: Sauces are the perfect complement for any roasted veggie. We like spicy garlic aioli, balsamic vinegar or glaze, hollandaise sauce, honey mustard sauce, pesto, and tahini sauce.
- To intensive savory flavors, add crumbled bacon on top before serving.
📖Recipe
Roasted Asparagus and Carrots (4 Ingredients)
Learn to make roasted asparagus and carrots in the oven for just 20 minutes! This recipe is vegan, easy to make, and delicious!
Ingredients
- 1 pound asparagus, woody part of asparagus cut and trimmed
- 1 pound regular carrots, peeled and cut into strips, similar size to Asparagus
- 2 tablespoons olive oil, or vegetable oil
- 1 tablespoon lemon juice, freshly squeezed
- ½ of 1 lemon zest
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Trim the asparagus removing the woody ends. Cut the carrot in similar thickness to the asparagus. I used smaller and younger carrots that are not overly tough and will cook faster together with asparagus.1 pound asparagus, 1 pound regular carrots
- Line a large baking sheet with parchment paper or foil.
- Arrange vegetables in one single layer. Drizzle the veggies with olive oil, season with salt and black pepper, and mix with your hands. I love adding lemon zest to the mix, but this is optional.2 tablespoons olive oil, ½ teaspoon black pepper, ½ teaspoon sea salt, ½ of 1 lemon zest
- Bake asparagus with carrots in the oven for 15-20 minutes.
- Before serving, add a squeeze of lemon juice and garnish it with fresh parsley.1 tablespoon lemon juice
Notes
- To Store: Let the veggies cool before wrapping them in aluminum foil or placing them into an airtight container. I like to add a piece of paper towel underneath to prevent them from becoming soggy. Refrigerate and consume within 3-4 days.
- To Reheat: Reheat in the oven at 375 or 400 degrees Fahrenheit or in an Air Fryer. Microwaving will only make them mushy.
- Asparagus should be bright green and firm. Avoid carrots that are soft or have brown spots.
- Carrots: Cut baby or regular orange carrots to a thickness similar to that of the asparagus.
- 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. If your veggies are becoming too brown, cover them with aluminum foil until the end of baking.
Nutrition
Calories: 133kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 371mgPotassium: 599mgFiber: 6gSugar: 8gVitamin A: 19803IUVitamin C: 15mgCalcium: 66mgIron: 3mg
Tried this recipe?Let us know how it was!
We love to serve this side with sliced potatoes, cabbage pie, green bean casserole, or refreshing cucumber dill salad.
🤷Frequently Asked Questions
Can you roast carrots and asparagus together?
Yes! Just slice the carrots into thinner strips so they cook at about the same rate as the asparagus.
What goes well with roasted asparagus and carrots?
This is one of my favorite side dishes for chicken, salmon, steak, pork, holiday dinners, and simple weeknight meals.
Can I make this ahead of time?
Yes. Prep the vegetables a day ahead, then roast them just before serving for the best texture.
Can I add Parmesan cheese?
Absolutely. Sprinkle it over the vegetables during the last few minutes of roasting so it melts without burning.
Why did my asparagus turn mushy?
It was likely roasted a little too long. I start checking mine around the 15-minute mark because every oven cooks differently.
You'll Also Love
Greg H.
My favorite veggies to eat!
Rita
Hi Greg, they are perfect !
Cathy
So easy and delicious. My family loved this!
Rita
thank you Cathy for your feedback, glad you liked it!
Mary Ellen Berthold
I made these thinking I might not like the asparagus being roasted. I was wrong. It was so good. My asparugus was on the skinny side so some go extra crispy. I will definitely make again. The flavors were perfect.