Description
Roasted Asparagus & Carrots is a simple and healthy side dish featuring tender asparagus and sweet baby carrots, roasted to perfection with olive oil, sea salt, and black pepper. This quick and easy recipe enhances the natural flavors of the vegetables with a crisp, caramelized finish ideal for any meal.
Ingredients
Scale
Vegetables
- 1 bunch Asparagus
- 1 bunch Baby Carrots or 3 large carrots
Seasoning
- 2 tbsp Extra Virgin Olive Oil
- Sea Salt, to taste
- Black Pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 425ºF (210ºC) to ensure it reaches the ideal temperature for roasting the vegetables evenly and developing a slight caramelization.
- Prepare Carrots: Halve the baby carrots or cut the large carrots lengthwise into long thin pieces roughly the same size as the asparagus, which helps them cook evenly.
- Trim Asparagus: Trim off the woody ends of the asparagus stalks to remove any tough, fibrous parts for a more tender texture.
- Prepare Baking Sheet: Line a large sheet pan with parchment paper or aluminum foil to make cleanup easier and prevent sticking.
- Roast Carrots: Toss the prepared carrots with extra virgin olive oil, sea salt, and black pepper directly on the baking sheet. Spread them out in a single layer and roast in the oven for 5 minutes to begin softening them.
- Add Asparagus: After 5 minutes, remove the pan and add the asparagus to the carrots. Gently toss all the vegetables together on the pan to evenly coat them with oil and seasoning, then spread them again in a single layer.
- Finish Roasting: Roast the combined vegetables for an additional 10-15 minutes until both carrots and asparagus are tender and lightly caramelized.
- Serve: Remove from oven and serve immediately while warm and flavorful.
Notes
- Use evenly sized vegetables to ensure consistent cooking.
- Adjust roasting time slightly depending on the thickness of the carrots and asparagus.
- For added flavor, sprinkle with freshly grated Parmesan cheese or a squeeze of lemon juice before serving.
- Can be made gluten-free and vegan/vegetarian friendly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
