Packed with fiber and vitamins, this roasted asparagus and carrot dish is wholesome and flavorful. A quick, easy, and healthy recipe that pairs well with any entree!
Asparagus is a low-calorie, fiber-rich spring season vegetable that’s great for a healthy diet. You can make this easy pan-roasted asparagus and peas, or simply grill or bake them. To make it even more nutritious and colorful, I roast asparagus with carrots in the oven. It’s an easy, delicious way to enjoy these veggies! Here is a simple recipe for it.
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What is special about this dish
- Perfect option to use seasonal, spring-fresh asparagus.
- Caramelized onions make roasted asparagus and carrots more delicious.
- A healthy side dish for added nutrition to lunch or dinner.
- Quick and easy prep.
- Can also be grilled or roasted in a pan on the stovetop.
Ingredients
- Asparagus – Choose fresh, firm stalks. Avoid very thin asparagus for this recipe. If the ends are whitish and woody, trim them off, as they won’t cook properly.
- Carrots – Select carrots that are about as thick as the asparagus. If you have thicker carrots, cut them into quarters lengthwise so they cook evenly.
- Garlic – Avoid store-bought preserved garlic, as it lacks flavor. Always use fresh garlic for a deeper flavor.
- Onion – Adds a nice caramelized flavor to the dish after roasting. A small onion is enough. Dice it finely to ensure an even coating on the asparagus and carrots.
- Seasonings – Use smoked paprika, salt, and black pepper for flavor.
- Lemon – Add some lemon juice to the seasoning mix, and place lemon slices on the baking pan to caramelize, adding a tangy depth to the final dish.
See the recipe card for quantities.
Recipe variations
- Make it spicy – Add finely chopped jalapeño or extra paprika to the onion mixture for a spicy kick.
- Asparagus-only option – Skip the carrots and make a simple oven-roasted asparagus dish.
- Add fresh herbs – Use your favorite herbs like parsley, dill, or thyme for extra freshness and flavor.
- Pan roasting – Instead of baking, sauté the carrots and asparagus in a large frying pan with a bit of oil. You can also grill them on a stovetop grill pan or an outdoor barbecue for a smoky flavor.
Prep tips!
- Onion – Peel, trim the ends, and dice finely. This will ensure an even distribution over the asparagus and carrot sticks.
- Carrots – Peel and rinse thoroughly under water. Trim the ends. If the carrots are thick, cut them lengthwise into quarters; otherwise, leave them whole.
- Asparagus – If the ends are whitish and woody, trim them. To check, try snapping the end about ½ to 1 inch from the bottom—if it breaks easily, there is no need to trim. If it is tough to snap, it's too woody and won't cook properly, so trim about ½ to 1 inch off. Rinse before using in the next step.
How to make roasted asparagus and carrots?
Step 1: Prepare the onion and spice mixture (marinade)
In a small mixing bowl, combine finely diced onion, smoked paprika, lemon juice, oil, salt, and freshly crushed black pepper. Mix well.
Step 2: Coat asparagus and carrots with marinade
Arrange the asparagus and carrots in a single layer on a baking tray. Add the prepared onion mixture, toss to evenly coat, and then add the lemon wedges.
Step 3: Baking
Bake in a preheated oven at 400°F until well-cooked. Then, switch to broil mode and broil for 2–3 minutes or until the vegetables develop a desirable roasted color.
Step 4: Serve
Sprinkle finely chopped fresh parsley for garnish and serve warm as a side dish. You can also add grated Parmesan cheese for a rich, nutty flavor.
Serving suggestions
- Serve as a side dish with healthy spinach rice, zucchini rice, or mushroom quinoa.
- Pair it with cilantro lime chicken, lemon pepper chicken drumsticks, Instant Pot chicken drumsticks, or Air Fryer chicken parmesan.
- Make it to go with simple pesto peas pasta, kale pasta, or pasta with olives and artichokes.
- It is also perfect to serve with black bean burger, salmon burger, or grilled ground chicken burger.
Helpful tips
- Do not overcook carrots and asparagus, it will become mushy.
- Do not skip the onion. Caramelized taste enhances the flavor. Also, make sure to dice it finely. You can also use a mini food processor to finely chop onions.
- Don’t overcrowd the baking tray. Spread the veggies in a single layer to allow proper roasting and caramelization.
FAQs
Overcooking can make asparagus soggy. If you prefer a firmer texture, start checking for doneness every 2 minutes after about 12 minutes of baking.
Yes, you can skip the carrots and make a simple roasted asparagus dish instead.
You can prep the vegetables and marinade (except the onion) in advance, but for the best texture, roast them just before serving. Add the onion to the marinade and coat the veggies just before baking.
More Spring Produce Recipes You Will Love
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📖 Recipe
Oven-Roasted Asparagus and Carrots
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Ingredients
- 1 bunch asparagus trimmed
- 4 medium carrots peeled and cut into quarters lengthwise (if thick)
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 lemon juice for marinade, slices for roasting
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 2 tablespoon olive oil
Instructions
- Preheat the Oven – Set your oven to 400°F (200°C).
- Prepare the Marinade – In a small bowl, mix the finely diced onion, minced garlic, smoked paprika, salt, black pepper, olive oil, and the juice of half a lemon.
- Coat the Vegetables – Arrange the asparagus and carrot pieces in a single layer on a baking sheet. Add the prepared marinade and toss to coat evenly.
- Add Lemon Slices – Slice the remaining lemon into halves or quarters and place them on the baking sheet for extra flavor.
- Bake – Roast for 20–25 minutes, flipping halfway through, or until the carrots are tender and the asparagus is slightly crisp on the edges.
- Broil for a Finishing Touch – Turn on the broil and broil for 2–3 minutes, or until the veggies develop a lightly roasted color.
- Garnish & Serve – Sprinkle with finely chopped parsley before serving. For a richer flavor, add grated Parmesan cheese. Serve warm as a side dish.
Notes
- Don’t Overcook – Overcooking can make the asparagus mushy. If you prefer a firmer texture, start checking for doneness every 2-3 minutes after 12 minutes of baking.
- Even Cooking – Cut the carrots to about the same thickness as the asparagus for even roasting.
- Alternative Cooking Methods – Instead of roasting, sauté the vegetables in a pan with oil or grill them for a smoky flavor.
- Make It Spicy – Add finely chopped jalapeño or extra paprika to the marinade for a kick of heat.
- Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a pan to maintain texture.
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