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Oven-Roasted Asparagus and Carrots

This Oven-Roasted Asparagus and Carrots recipe is a simple, flavorful, and healthy side dish. The vegetables are tossed in a delicious marinade and roasted until perfectly tender with a slight caramelized crunch. It pairs well with a variety of main dishes!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American Inspired
Diet: Gluten Free, Low Calorie
Servings: 4
Calories: 122kcal
Author: Swati Kadam Gulati

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

  1. 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.
  2. Even Cooking – Cut the carrots to about the same thickness as the asparagus for even roasting.
  3. Alternative Cooking Methods – Instead of roasting, sauté the vegetables in a pan with oil or grill them for a smoky flavor.
  4. Make It Spicy – Add finely chopped jalapeño or extra paprika to the marinade for a kick of heat.
  5. 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.

Nutrition

Calories: 122kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 36mg | Fiber: 5g | Sugar: 6g | Vitamin C: 25mg | Calcium: 57mg | Iron: 3mg