Easy Roasted Carrots and Asparagus Recipe
There’s nothing like an easy roasted vegetable recipe to bring out the natural sweetness and flavors of fresh produce. This easy roasted carrots and asparagus recipe is perfect for a quick weeknight meal or a colorful addition to your holiday spread.
Growing up, my mom always found ways to make vegetables the star of the show. I vividly remember the smell of roasted carrots and asparagus wafting through the kitchen on lazy Sunday afternoons. It was one of the few times I willingly ate my greens, thanks to the deliciously sweet and savory results. Today, it’s a recipe I’ve passed on to my kids, who love it just as much.
Why You’ll Love This Recipe
This recipe harnesses the simplicity of fresh vegetables and lets their flavors shine. You’ll love it because it’s:
- Quick and easy – Ready in just 30 minutes.
- Healthy and nutritious – Packed with vitamins and fiber.
- Versatile – Perfect for any meal of the day.
- Minimal cleanup – Only one sheet pan needed.
Ingredients Notes
Here’s what you’ll need to make this delightful dish:
- Carrots: Choose fresh, firm carrots for sweetness. If large, slice them in halves or quarters.
- Asparagus: Look for straight spears; trim the woody ends.
- Olive oil: Opt for extra virgin for a richer flavor.
- Salt and pepper: Adjust to taste, using freshly cracked pepper for a sharper kick.
- Lemon juice: Adds brightness and zest; swap with balsamic vinegar for a different taste.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the vegetables from sticking.
Step 2
Prepare the vegetables. Wash and peel the carrots; chop them into uniform pieces. Trim the ends of the asparagus.
Step 3
Toss vegetables with olive oil, salt, and pepper in a mixing bowl until evenly coated.
Step 4
Spread the carrots and asparagus in a single layer on the prepared baking sheet. Ensure they have space to roast evenly.
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Step 5
Roast in the oven for 20-25 minutes until tender and slightly caramelized. Drizzle with lemon juice before serving.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in a 350°F oven until heated through. For freezing, place the roasted vegetables in a sealed freezer bag for up to 2 months, reheating as above after thawing.
Variations & Substitutions
Boost nutrition by adding other favorites like bell peppers or red onions. Swap olive oil with avocado oil for a different flavor profile. For a vegan meal, sprinkle with nutritional yeast for a cheesy twist.
Serving Suggestions
This dish pairs wonderfully with grilled chicken or fish. Consider serving as a side at your next barbecue or holiday meal. It’s also a great topping for quinoa or couscous bowls.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, but fresh vegetables are recommended for optimal texture and flavor. If using frozen, ensure they’re thoroughly thawed and patted dry to prevent extra moisture during roasting.
What if I don’t have lemon juice?
You can substitute with lime juice or a splash of apple cider vinegar for a similar acidic touch. Balsamic vinegar also works for a slightly sweeter depth.
Can I add spices?
Absolutely! Feel free to experiment with herbs like thyme, rosemary, or a pinch of chili flakes for added heat. Garlic powder is also a tasty addition.
With its vibrant colors and unmatched flavor, this simple roasted carrots and asparagus dish will quickly become a beloved staple in your recipe collection. Enjoy its effortless charm and delightful taste with friends and family!
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Easy Roasted Carrots and Asparagus Recipe
Ingredients
Main Ingredients
- 1 pound carrots peeled and cut into 2-inch pieces
- 1 pound asparagus trimmed
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the carrots and asparagus with olive oil, salt, pepper, and garlic powder until well coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25 minutes, or until the vegetables are tender and slightly caramelized.
- Drizzle with lemon juice and garnish with fresh parsley before serving.
Notes
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