Roasted asparagus and carrots will become your new favorite side dish! We cook the asparagus until it's perfectly tender and delicious! It pairs wonderfully with the sweet carrots. You'll love this recipe!
We love to serve this side with sliced potatoes, cabbage pie, green bean casserole, or refreshing cucumber dill salad.
Fun Fact
Did you know that there are 40+ types of carrots?
🛒 Ingredients For Roasted Asparagus and Carrots
- Carrots: I like to use young or baby carrots. Slice the carrots thinly and about the same size and shape as asparagus spears. You can also use regular orange or rainbow carrots.
- Fresh Asparagus: Use medium-thick asparagus, not too skinny stalks, as these will likely overcook. I don't recommend using frozen or canned asparagus here.
- 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!
- Fresh lemon juice: Or use lemon zest added to the seasoning mix.
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
🥣 How To Make Roasted Asparagus Step by Step
I'm always trying to elevate my side dish game, and this recipe will add a flavorful twist to your dinner table.
As a bonus, this easy, healthy side dish comes together in 20 minutes!
Here's how to make it:
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or foil.
- Trim the ends of asparagus stalks. Cut the carrots similar to the size of asparagus.
- Add the asparagus with carrots to a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss everything together.
- Roast vegetables in a preheated oven for 15-20 minutes. Cooking time will vary based on your oven.
- Before serving, add a squeeze of lemon juice and garnish with fresh parsley. A drizzle of tangy, sweet balsamic glaze, a sprinkle of grated parmesan cheese, or asiago cheese works well, too.
Choosing Asparagus
Look for asparagus bundles with evenly thick stalks and vibrant green color for the freshest and crispiest spears. Snap off the woody ends of the asparagus swiftly or cut them off about 1-2 inches from the ends with a knife.
📋 Tips For The Best Roasted Asparagus and Carrots
- Choose vegetables in season and thinner asparagus - it tastes sweeter!
- If the asparagus is thicker, use a peeler to remove any tough outer skin from the lower part of the stem.
- To avoid overcrowding the sheet pan, cook everything in a single layer, and resist the temptation to open the oven door while the asparagus is cooking.
- You can easily double the recipe if needed. Use more baking pans; do not overcrowd the pan for best results.
- Ensure your carrots are of similar size to the asparagus. Slicing them to match the thickness of the asparagus guarantees even cooking. Aim for veggies that are tender yet retain a slight crunch.
- Using good salt does matter. I like to season with kosher salt or sea salt flakes. This enhances the taste while keeping the natural flavor identical (regular table salt doesn't).
- Cheesy asparagus. Feel free to sprinkle some Parmesan or add melty cheese like mozzarella or cheddar. To do this, remove the vegetables 5 minutes earlier, add the cheese, and then put them back in the oven. If needed, roast for an additional minute or two.
What Is The Best Temp To Roast Vegetables In The Oven?
The best temperature to roast vegetables in the oven is around 400°F (200°C).
This allows them to cook evenly and caramelize on the outside without overcooking.
Adjust the time based on the specific veggie you are roasting, but 400°F is a good starting point for most vegetables.
How To Trim The Asparagus
Trimming asparagus is easy! Here's how:
- Take a spear of asparagus and hold it at both ends.
- Gently bend the spear until it snaps. It will break naturally where the tough, woody part ends and the tender part begins.
- Throw away the tough end.
- Do the same with the rest of the asparagus. You can line up the asparagus slices and use a knife to cut off the tough ends, using the first spear to guide the others.
Storing Leftovers
- 🍱To Store. Let the vegetables cool before wrapping them in aluminum foil or placing them into airtight containers. I like to add a piece of paper towel underneath to prevent them from becoming soggy too quickly. Refrigerate and consume within 3-4 days.
- 🥶Freezing. I don't recommend freezing this dish, but you can freeze the unbaked veggie slices many months in advance.
- 🔥To Reheat. Reheat in the oven at 375 or 400 degrees Fahrenheit or in an Air Fryer. Microwaving will only make them soft and mushy.
Do you need to cover the Asparagus in the oven?
No, as we only cook it for 15-20 minutes, it is not necessary for this recipe.
However, if your vegetables are becoming too brown, cover them with aluminum foil until the end of baking.
If you use very skinny asparagus, you must first reduce the baking time to prevent overcooking.
👪 Serving Suggestions
- 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.
Favorite Asparagus Recipes
🌱🍴 Have more asparagus? Try our perfectly tender asparagus recipes next: Asparagus Dip, Fries, Sheet Pan Shrimp and Asparagus or 4-minute Pan-Fried Asparagus.
You'll also love my honey roasted carrots in air fryer.
📖Recipe
Roasted Asparagus and Carrots (4 Ingredients)
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
🤷Frequently Asked Questions
Absolutely! Asparagus is a thin vegetable that can be roasted with almost any vegetable. Use thinly sliced fresh and younger carrots similar in size and shape to the asparagus. Thinner strips are better and will cook faster.
It should be crunchy and tender, with a little bite. The same goes for carrots.
The most common reasons are overcooking it and adding too many layers of asparagus in one sheet pan.
Absolutely. It should be crisp, tender, and have a little bite. When overcooked, the flavor will change, and it may become mushy.
Yes, it makes them tender while still keeping them crisp. Cooking time and the result will depend on how thick or thin the carrots are and the type of carrots used.
Season it and roast in the oven for 15-20 minutes at 400 F.
Yes. Just rinse the spears under cold water to remove any dirt or bits. After that, dry them off with a clean kitchen towel or paper towels before popping them in the oven. This will ensure that your asparagus is clean and ready for cooking.
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.