Easy Roasted Carrots and Asparagus In The Oven

WHY YOU’LL LOVE THIS RECIPE

• Ready in 30 Minutes- Both asparagus and carrots roast quickly so you can have this delicious vegetable side dish ready in no time.
• Easy to Make- Made with only 8 ingredients, this dish couldn’t be easier. Just prepare the vegetables, roast, and season. It also requires minimal cleanup. So simple!
• Fresh Flavors- Fresh spring vegetables are seasoned with lemon and thyme for an explosion of flavor. Plus, roasting the vegetables brings out their natural sweetness.
• Healthy- Full of fiber, healthy fats, vitamins, and minerals. Pair with your favorite protein and whole grains for a well-balanced meal.
• Perfect for Spring- Celebrate the spring season with in-season spring vegetables. This easy side dish is perfect for Easter, Passover, or St. Patrick’s Day.

INGREDIENT NOTES

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Asparagus- Fresh asparagus is best when it’s in season. Look for spears that are not too thick or too thin.
• Carrots- In order for the carrots and asparagus to cook in a similar timeframe, we’ll cut the carrots into strips that are about the same length and thickness as the asparagus.
• Lemon- This recipe uses both lemon zest and lemon juice for a pop of freshness and acidity.
• Fresh Thyme- Earthy with a slightly lemony flavor, fresh thyme pairs perfectly with lemon and garlic.
• Garlic Powder- I use garlic powder instead of fresh garlic on roasted vegetables because fresh garlic tends to burn in the oven.
• Olive Oil- Light olive oil has a smoke point of over 400°F, which makes it perfect for roasting vegetables.

SUBSTITUTIONS AND VARIATIONS

Here are a few ways you can try customizing this pan-roasted carrots and asparagus recipe to fit your diet and taste preferences.

SUBSTITUTIONS

• Asparagus- Swap asparagus for broccoli, Brussels sprouts, or green beans.
• Carrots- Try using parsnips, turnips, butternut squash, or sweet potato in place of carrots. If preferred, you can swap whole carrots for baby carrots.
• Lemon- Replace lemon with orange juice and zest or balsamic vinegar.
• Fresh Thyme- Use one teaspoon of dried thyme leaves in place of one tablespoon of fresh thyme.
• Garlic Powder- Swap 2 cloves of garlic for the garlic powder, if preferred.
• Olive Oil- Any neutral-flavored, high-heat oil can be used in this recipe. I don’t recommend using extra virgin olive oil as it has too low of a smoke point.

VARIATIONS

• Honey or Maple-Glazed- Drizzle roasted vegetables with a small amount of honey or maple syrup after roasting. Try using hot honey for a spicy twist!
• Balsamic-Glazed- Toss the roasted vegetables with a balsamic vinegar glaze for a sweet and tangy flavor.
• Parmesan- Sprinkle a little grated parmesan cheese over the vegetables after roasting for a cheesy take on this simple side dish.
• Goat Cheese- Crumble fresh goat cheese over the cooked vegetables for a creamy texture and tart flavor.
• pesto- Toss roast carrots and asparagus with fresh basil pesto for a bright, herbaceous flavor.
• Smoky- Season the vegetables with ½ teaspoon of smoked paprika before roasting to give them a smoky flavor.
• Spicy- Add a few shakes of red pepper flakes or cayenne pepper to give this side dish a spicy kick.

HOW TO MAKE ROASTED CARROTS AND ASPARAGUS

Here is how to make oven-roasted asparagus and carrots.

Step 1: Prepare the vegetables. Preheat oven to 400 degrees Fahrenheit. Trim the woody ends from the asparagus. Peel and cut the carrots into strips that are similar in length and thickness to the asparagus spears.

Step 2: Season the vegetables. Place the prepared vegetables on a rimmed baking sheet. Drizzle them with olive oil and season with garlic powder, salt, and pepper. Toss to coat evenly and spread them out into a single layer on the baking sheet.