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    Home » Recipes » Sides

    Roasted Asparagus and Carrots

    Published: Apr 9, 2020 / Modified: Apr 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

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    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

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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.

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

    Roasted Asparagus and Carrots

    A simple side dish for any meal, finished with goat cheese crumbles and lemon zest.
    5 from 8 votes
    Print Pin Rate Save Saved!
    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 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
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    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 @its_a_vegworld_afterall and follow me today!

    Enjoy this easy recipe! – Lizzie

    More Plant-Forward Side Dishes

    • Mushroom Gratin
    • Caramelized Mushrooms
    • Steamed Brussels Sprouts (with Seasonings)
    • Microwave Carrots (with Seasoning Ideas)
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    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

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    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.

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