A simple side dish featuring carrots and asparagus that pairs well with virtually anything. It’s easy to make and perfect for a busy weeknight meal.
Enjoy the pop of colour and freshness from this roast veggies dish that’s perfect for spring and warmer weather. (Although, you can enjoy these veggies all year long.)
This easy side dish uses just a handful of simple ingredients and it’s suitable for all types of eaters. It’s dairy-free, gluten-free, nut-free, and vegan and vegetarian-friendly.
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Ingredients + Substitutions
Here’s all you’ll need to make this delicious roasted carrots and asparagus recipe.
- Carrots: Fresh carrots taste best, and although you may use baby carrots, I find regular carrots far more flavourful.
- Asparagus: Choose asparagus spears that are a rich green colour but softly fading to white towards the ends. Use a sharp knife to trim the woody ends of the asparagus for the best results.
- Lemon: Use fresh lemon juice for the best flavour.
- Spices: I’m using salt, garlic powder and sesame seeds for flavour, but you may use other flavours and spices you enjoy.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange your asparagus and carrots in a single layer on your sheet pan.
Then toss with the lemon juice and seasonings and bake.
You may add an extra sprinkle of salt, sesame seeds, or vegan parmesan cheese to your roasted vegetables before serving.
Variations
You may use any combination of spices and flavours you enjoy for this roast asparagus dish.
- Make it spicy: Add 1 teaspoon of cayenne pepper, black pepper, or red pepper flakes.
- Italian: Add 1 teaspoon of Italian seasoning.
- Extra citrusy: Add some lemon zest in addition to the freshly squeezed lemon juice. Or use lime juice.
- Add fresh herbs for serving like cilantro, thyme, or fresh parsley and/or top your dish with slivered almonds, chopped walnuts or pecans.
Or see this air-fried asparagus for an even quicker side dish.
Storage
Store any leftovers in an airtight container in your fridge for up to 4 days. You may reheat them in the oven, toaster oven, or air fryer.
Expert Tips
- Slice your carrots very thin (approx. the same thickness as your asparagus) for even cooking.
- If your carrots are much thicker than your asparagus, and you’re having a hard time cutting them thin enough, give the carrots a 10-15 minute baking head start before adding the asparagus.
More delicious vegetable side dishes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 pound asparagus stalks approx. 1 bunch
- 1 pound carrots approx. 6-8 medium carrots
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds
- ½ teaspoon sea salt or to taste
Instructions
- Preheat the oven to 400℉/204℃ and line a large baking tray with parchment paper. (Or use two if you don't have a very big one.)
- Trim the ends of your asparagus, and remove the peels from your carrots. Then quarter the carrots lengthwise if they are medium thickness. If your carrots are very thick, slice them to be approx. the same thinness as your asparagus for even cooking.
- Arrange the vegetables on your baking sheet in a single layer. Then drizzle them with lemon juice and sprinkle with the seasoning.
- Bake for 20 minutes, and then flip. Then continue baking for another 5-10 minutes or until the desired doneness is reached. (Bake time will vary according to the thickness of your veggies.)
Notes
- Slice your carrots very thin (approx. the same thickness as your asparagus) for even cooking.
- If your carrots are much thicker than your asparagus, and you’re having a hard time cutting them thin enough, give the carrots a 10-15 minute baking head start before adding the asparagus.
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