Carrots and asparagus in oven will become your new favorite easy side dish for any main course or a tasty addition to simple salad. With their vibrant colors and complementary flavors, this dish is not only nutritious, but also a feast for the senses.
1poundcarrot, peeled and cut into strips, similar size to asparagus
2tablespoonsolive oil or cooking oil
1tablespoonlemon juice, freshly squeezed
½teaspoonblack pepper
½teaspoonsea 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.