Roasted carrots and asparagus are a tasty side dish that will complement just about any meal. Even better, they're low in calories, high in nutrients, and when roasted, develop a caramelized, slightly crispy, exterior with an amazing flavor and texture.
Roasted asparagus and carrots make a great flavor combo. The sweetness of the roasted carrots is balanced by the grassy flavor of the asparagus, creating a dish with a fantastic balance of sweet and savory.
Roasting also brings out the natural sugars in the vegetables that creates a beautiful caramelization on their surface, giving the dish a slightly crispy texture that is hard to resist.
In this recipe, we'll prep the ingredients, roast the vegetables together on a sheet pan, and then toss them with some garlic and lemon breadcrumbs for an easy side that's ready in no time.
While carrots and asparagus give all the spring vibes, you can't go wrong pairing this side with any main dish that can use the addition of fresh vegetables. Try it with my chicken tagine, these pork chops, or maybe this grilled bourbon chicken dish.
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🥕Ingredients
Carrots, perhaps one of the most common vegetables, are known for their orange color and sweet, slightly earthy flavor. They're packed with nutrients, including vitamin A, which is what makes them so good for our eyesight. Though they're also a good source of vitamin C, potassium, and fiber. I grow them in my garden every year without fail.
Asparagus, on the other hand, is a classic spring vegetable with a green, spear-like shape and a bitter flavor and tender texture. It is a good source of vitamins K and C, as well as folate. And yes, asparagus likely will make your pee smell funky. But who cares?
- carrots
- asparagus
- olive oil
- balsamic vinegar
- kosher salt
- breadcrumbs
- garlic powder
- lemon zest
- parsley (optional)
See the recipe card below for quantities.
🔪Instructions
It doesn't take much prep time to put this recipe together.
Preheat oven to 400 degrees. Trim the ends of the asparagus, peel the carrots, and cut them lengthwise so they're all about the same size.
Line a baking sheet with parchment and spread the cut vegetables out into a single layer. Drizzle the balsamic vinegar, 1 tablespoon of olive oil, and ¼ teaspoon of salt.
Place the baking sheet on a rack in the middle of the oven and roast for 15 minutes. Meanwhile, put the breadcrumbs in a small bowl and zest the lemon into them.
After 15 minutes, remove the baking sheet from the oven, toss the vegetables around and sprinkle over the breadcrumbs.
Add in the garlic powder and remaining salt and olive oil. Stir to combine.
Return the pan to the oven and continue cooking another 3-6 minutes until cooked to your liking.
Note: While some browning and crisping on the vegetables is just the way it should be, you don't want the breadcrumbs to burn, so keep an eye on them in those last few minutes. You can always put the pan back in the oven if you want some more browning.
Season the roasted vegetables with additional salt and freshly ground black pepper, to your preference. If you have it handy, sprinkle over some chopped parsley.
🥘Substitutions
There are a few ways you could adapt this recipe.
- Leeks - Try adding thinly sliced leeks in place of or in addition to the asparagus and carrots for a fresh mild onion flavor. Roasted leeks have a fantastic flavor that would work well here.
- Breadcrumbs - Of course, you can use gluten-free breadcrumbs, but you could also try using grated parmesan cheese instead.
- Baby carrots - If you only have baby carrots, that's fine. Cut them into halves or quarters and the asparagus into similar-sized pieces. They probably won't need as long to cook, so start checking on the vegetables at 15 minutes instead of 20.
🧀Variations
- Cheesy - Top the dish off with parmesan, feta, or maybe some goat cheese.
- Smoky/Spicy- Try adding some extra spices to the breadcrumbs, such as chipotle powder, cumin, or smoked paprika.
If you're looking for sweeter carrot recipes, check out my Maple Glazed Carrots. Or for an actual sweet treat, try the Date Carrot Cake.
🥡Storage
Personally, I don't find cooked asparagus to keep well in the fridge. I recommend eating this up within a couple of days.
👨🏻🍳Top tip
Make sure the vegetables are all around the same size for even cooking. If you don't have the time to cut things up, look for asparagus and carrots that are already similar in thickness.
💭FAQ
Hopefully, this recipe proves that you absolutely can. Although they may not be a common pairing, as long as you keep them about the same thickness, they should roast well together at an even rate.
Yes! Carrots have a bit of natural sweetness that especially comes out when roasted while asparagus has an earthy, slightly bitter taste. Together, they're the perfect balance of flavors.
Definitely. Check out my Orange Tempeh and Asparagus.
Roasted Carrots and Asparagus
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Roasted carrots and asparagus are a tasty side dish that will complement just about any meal. They're low in calories, high in nutrients, and when roasted, develop a caramelized, slightly crispy, exterior with an amazing flavor and texture.
Ingredients
- ½ pound carrots
- ½ pound asparagus
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ cup breadcrumbs
- ½ teaspoon garlic powder
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat oven to 400 degrees. Trim the ends of the asparagus, peel the carrots, and cut them lengthwise so they're all about the same size.
- Line a baking sheet with parchment and spread the cut vegetables out into a single layer. Drizzle the balsamic vinegar, 1 tablespoon of olive oil, and ¼ teaspoon of salt. Toss to combine.
- Place the baking sheet on a rack in the middle of the oven and roast for 15 minutes. Meanwhile, put the breadcrumbs in a small bowl and zest the lemon into them. Add in the garlic powder and remaining salt and olive oil. Stir to combine.
- After 15 minutes, remove the baking sheet from the oven, toss the vegetables around, and sprinkle over the breadcrumbs. Return the pan to the oven and continue cooking for another 3-6 minutes until cooked to your liking.
- Season the roasted vegetables with additional salt and freshly ground black pepper, to your preference. If you have it handy, sprinkle over some chopped parsley.
Notes
Keep an eye on the breadcrumbs in the last few minutes of cooking to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Roasting
Keywords: roasted vegetables, roasted asparagus, spring side dishes, lemons, balsamic vinegar, garlic
Steve
Simple, tasty roasted vegetables that work well for weeknight cooking, yet are also nice enough for a special dinner.
★★★★★