• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Sides

    Roasted Asparagus and Carrots

    Published: Apr 9, 2020 / Modified: Oct 16, 2024 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    1053 shares
    Jump to Recipe Print
    two images of roasted carrots and asparagus divided by an orange text box
    two images of carrots and asparagus with an orange text box in the middle
    roasted asparagus and carrots on an oval tray on top of a counter
    roasted asparagus and carrots on an oval tray with an orange text box

    In search of a simple side dish? This Roasted Asparagus and Carrots recipe is easy, delicious, and pairs well with almost any meal.

    roasted asparagus and carrots on an oval tray on top of a counter

    While there are still some cold temperatures in the forecast, spring veggies are headed our way whether we’re prepared or not. I’m not sure which one I’m most excited about…peas, asparagus, radishes, or maybe artichokes?

    That’s yet to be decided, but after testing this recipe, I got the itch to make more asparagus recipes in the upcoming months. The best part about this dish, though, is that asparagus is paired with another delicious veggie: carrots.

    If you’ve read my Guide to Vegetable Roasting Times, then you know that one of the keys to making good roasted veggies is making sure they’re the same size before putting them into the oven. Since asparagus is so lanky and thin, it can’t be roasted with just any veggie. But thinly sliced carrots work!

    Together, roasted asparagus and carrots are tender and delicious. I recommend serving them with goat cheese and lemon zest for a tart burst of flavor. As you can probably tell, this recipe is simple, but oh so tasty. Seems like the perfect addition to your upcoming Easter menu, huh?

    one bunch of asparagus and three carrots spread out on a white counter

    How to Roast Asparagus and Carrots

    Trim the asparagus, slice the carrots into similar shapes, and spread them out in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Roast until tender and slightly browned. THE END.

    asparagus spears and carrot slices on a baking sheet lined with parchment paper

    Expert Tips

    Yes, making roasted asparagus and carrots is incredibly EASY. But I do have a few tips and tricks for you.

    • To avoid soggy or stringy asparagus, look for thin stalks at the store. These crisp up better in the oven.
    • Fresh asparagus is best for this recipe, but I also tested it with frozen asparagus. It works, but the final product is not as crispy. I say this only because frozen veggies may be all you have at the moment.
    • Feel free to switch up the seasonings at the end. This recipe also tastes delicious with grated parmesan and chopped almonds.
    side view of the finished recipe sprinkled with goat cheese and lemon zest

    More Roasted Veggies

    • Dill and Maple Roasted Carrots
    • Roasted Sesame Asparagus
    • Savory Roasted Root Vegetables
    • Roasted Turnips and Pears with Rosemary Honey Butter
    • Whole Roasted Onions

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    square image of roasted asparagus and carrots on a pink oval tray

    Roasted Asparagus and Carrots

    A simple side dish for any meal, finished with goat cheese crumbles and lemon zest.
    5 from 10 votes
    Print Pin Rate
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 people
    Calories: 148kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 bunch asparagus - trimmed
    • 3 large carrots - sliced into long, thin pieces similar to the size of asparagus
    • 1 tablespoon olive oil
    • Salt - to taste
    • Freshly ground black pepper - to taste
    • ½ cup goat cheese crumbles
    • 2 teaspoon lemon zest - more to taste

    Instructions

    • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the asparagus stalks and carrot pieces in an even layer. Drizzle with olive oil and toss until lightly coated. Season with salt and pepper. Roast for about 20 to 25 minutes, until tender and slightly browned.
    • Serve this dish warm sprinkled with the goat cheese and lemon zest.

    Notes

    • Use thin asparagus stalks to avoid soggy or stringy asparagus.
    • Feel free to switch up the seasonings based on your taste preferences. This dish also tastes delicious with parmesan cheese and chopped almonds.

    Nutrition

    Serving: 1serving | Calories: 148kcal | Carbohydrates: 9g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 138mg | Potassium: 374mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8787IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 3mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    More Plant-Forward Side Dishes

    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Butter beans in a bowl with a spoon next to garnishes and a napkin.
      Easy Braised Butter Beans (Vegan)
    • A savory muffin with vegetables cut in half, cut side up, on a counter.
      Easy Cheesy Veggie Muffins (with frozen carrots and peas)
    • Slow cooker cabbage in a serving bowl on a counter.
      Slow Cooker Cabbage
    1053 shares

    Reader Interactions

    Comments

      5 from 10 votes (9 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amy

      September 29, 2021 at 11:15 pm

      5 stars
      SO delicious! Goat cheese + fresh lemon zest = perfection. Will definitely make again, and again.

      Reply
      • Lizzie Streit, MS, RDN

        September 30, 2021 at 9:57 am

        I’m so glad to hear you enjoyed it! Thanks for leaving a review!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Large skillet with chicken thighs, couscous, and vegetables next to ingredients.
      Couscous with Chicken and Spring Vegetables
    • Gnocchi with feta dinner in a bowl next to herbs, ingredients, and a napkin.
      Sheet Pan Gnocchi with Feta, Broccoli, and Herb Sauce
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.