Last Updated on April 2, 2024 by Share My Kitchen
Want to know one of my favorite dishes to make as soon as spring is in sight; Roasted Asparagus and Carrots.
This dish of Roasted Asparagus with Carrots is simple, tasty, and goes well with practically any meal. Asparagus and carrots are coming into season and I’m not sure which one I’m most excited about. After trying this recipe, though, I’m stoked to make more asparagus recipes in the upcoming months. And since both of these veggies cook quickly—especially when roasted together—this dish is a snap to make!
One of the secrets to nice roasted vegetables is to make sure they’re all the same size before you put them in the oven. Asparagus can’t be cooked with just any vegetable since it’s so lanky and thin. Carrots, however, thinly sliced, work!
Combined, roasted asparagus and carrots are tender, delicious, and simple. Pair it with goat cheese and lemon zest to add a burst of flavor. This recipe is the perfect addition to your upcoming 4th of July menu.
How to Roast Asparagus and Carrots
Toss trimmed asparagus and carrots with olive oil and season with salt and pepper. Roast until tender, leaving some crunch. See? Easy!
Oven-Roasted Asparagus and Carrots
Ingredients
- 1 bunch asparagus trimmed
- 3 pcs large carrots chopped into long, thin sections equal to asparagus size
- 1 tbsp olive oil extra virgin
- pinch salt to taste
- Freshly Ground black pepper
- ½ cup parmesan or goat's cheese
- 2 tsp lemon zest
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 the dish warm with sprinkles of the cheese of choice and lemon zest to taste.
Tips
Yes, it is incredibly easy to make roasted asparagus and carrots at home. I have a few tips and tricks to help you through.
- If you look for thin stalks of asparagus at the supermarket, they will crisp up nicely in the oven without becoming soggy or stringy.
- Although fresh asparagus is preferred, frozen asparagus can be used in this recipe, albeit the ultimate product will not be as crisp. I describe the procedure with frozen vegetables since frozen vegetables may be all you have on hand.
- In the end, take liberties to experiment with various seasonings. This dish is very wonderful when topped with grated parmesan and chopped walnuts.
