Roasted Asparagus and Carrots

This roasted asparagus and carrots recipe is a simple, healthy side dish made with fresh vegetables, olive oil, and basic seasonings. Roasted at high heat, the vegetables become tender inside with lightly caramelized edges, making them perfect for weeknight dinners or holiday meals.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: American, Mediterranean-inspired

Calories: 95

Ingredients Method Notes

Ingredients

1 bunch fresh asparagus trimmed
3 medium carrots peeled and sliced evenly
2 tablespoons olive oil
½ teaspoon salt adjust to taste
¼ teaspoon black pepper
½ teaspoon garlic powder optional
Fresh lemon juice or herbs for garnish optional

Method

Preheat the oven to 425°F (220°C) and prepare a large baking sheet.
Place the sliced carrots on the baking sheet, drizzle with half of the olive oil, season with salt and pepper, and toss to coat evenly.
Roast the carrots for 10–15 minutes until slightly tender.
Remove the pan from the oven and add the asparagus. Drizzle with remaining olive oil and gently toss everything together.
Return to the oven and roast for another 10–12 minutes, until the carrots are fork-tender and the asparagus has lightly browned tips.
Taste and adjust seasoning. Finish with lemon juice or herbs if desired. Serve immediately.

Notes

Cut carrots evenly so they cook at the same rate.
Do not overcrowd the pan; space helps vegetables roast instead of steam.
This recipe works well with added vegetables like bell peppers, zucchini, or red onion—adjust cooking time as needed