These Roasted Carrots and Asparagus are the perfect vegetable side dish for spring. Seasoned with zesty garlic, tangy lemon, and fragrant thyme, these veggies burst with bright and flavorful goodness. This side dish is healthy, easy to make, and ready in just 30 minutes. Gluten-free, low-carb, vegan-friendly.
The shift from winter into spring is one of my favorite times of the year. As the snow melts away and the flowers begin to bloom, I can't help but think about all of the seasonal dishes I'll soon be able to make.
Spring vegetables like asparagus are special because their growing season is so short. I love taking advantage of the fresh, in-season asparagus that's available throughout the spring season by making this roasted carrots and asparagus side dish.
Bursting with bright, fresh flavors, this easy sheet pan vegetable side dish pairs well with a variety of main dishes and is the perfect addition to any springtime meal. Try it for Easter!
>> Looking for more asparagus recipes? Give this Broccoli Asparagus Soup or this Cast Iron Asparagus a try!
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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.
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.
🌱 Sustainability Tip: Reduce food waste by saving the carrot peels, carrot tops, asparagus ends, lemon pieces, and herbs to make homemade vegetable broth or chicken stock.
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.
- 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.
- 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.
Step by Step Instructions
Here is how to make 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.
Step 3: Roast the vegetables. Roast the vegetables for 15-20 minutes or until browned and tender.
Step 4: Toss with lemon and thyme. While the vegetables are cooking, mix the lemon zest, lemon juice, and fresh thyme leaves together in a small mixing bowl. Pour over the roasted vegetables, tossing to coat. Serve immediately.
Tips for Success
- Cut the vegetables uniformly. Trimming the asparagus spears and carrot strips to be similar in thickness and length helps them cook through evenly.
- Spread vegetables out in a single layer. Spreading the vegetables out evenly on the sheet pan ensures each piece is caramelized to perfection.
- Use parchment paper for easier cleanup. Line your baking sheet with parchment paper to make cleanup a breeze.
- Watch carefully. Asparagus cooks quickly, especially if the spears are on the thinner side. While I recommend roasting for 15-20 minutes, keep an eye on the asparagus to make sure it doesn't overcook.
- Switch up the flavors. Don't be afraid to get creative with your seasonings to keep this dish tasting fresh and exciting every time you make it.
What to Serve With Roasted Carrots and Asparagus
Oven-roasted carrots and asparagus are a versatile vegetable side dish that pairs well with just about any meal. Here are a few of my favorites:
- Lemon-Garlic Roasted Chicken
- Dutch Oven Chicken Pot Pie
- Ground Turkey Shepherd's Pie
- Turkey Breast with Gravy
- Braised Beef with Mushroom Gravy
- Stovetop Macaroni and Cheese
- Vegetarian Stuffed Portobello Mushrooms
How to Use Leftover Roasted Carrots and Asparagus
If you've grown tired of eating these leftover roasted vegetables as is, consider repurposing them! Oven-roasted asparagus and carrots can be used in a variety of other dishes. Here are a few ideas:
- Soups- Add diced asparagus and carrots to your favorite soup for a little extra flavor.
- Salad- Use these roasted vegetables as a healthy salad topping.
- Sandwiches & Wraps- Lettuce is boring. Try adding roasted carrots and asparagus to your next sandwich.
- Pasta- Leftover asparagus and carrots are delicious stirred into your favorite pasta dish.
- Frittata & Quiche- Use these tasty roasted vegetables to make a spring-inspired frittata or quiche.
Storage and Reheating
How to Store
- Refrigerator- Store leftover roasted carrots and asparagus in an airtight container in the refrigerator for 3-5 days.
- Freezer- For longer storage, freeze leftover roasted carrots and asparagus in a freezer-safe container for up to 3 months.
💡 Did You Know? You can store raw fresh asparagus standing upright in a small amount of water in the refrigerator to keep it fresher for longer. Storing asparagus this way will help it last up to 7 days.
How to Reheat
- Oven- Preheat the oven to 350ºF. Toss the leftover vegetables with a little bit of olive oil if they seem dry and spread them evenly on a baking sheet. Roast the vegetables for 5-10 minutes or until fully warmed through.
- Stovetop- Add a small amount of oil or butter to a skillet over medium-low heat. Add the roasted vegetables and sauté for 4-5 minutes or until heated through.
- Microwave- Spread leftover vegetables out evenly on a microwave-safe dish. Cover with a damp paper towel and heat on HIGH in 30-second intervals until hot.
- Air Fryer- Preheat the air fryer to 375ºF. Arrange the leftover roasted vegetables in the air fryer basket in a single layer and cook for 2-3 minutes, shaking the basket halfway through.
Although this dish can be prepared quickly and easily, you can get a head start by preparing the vegetables up to 3 days in advance and storing them in the refrigerator. Then, when you're ready to cook, simply combine everything and roast for 20 minutes.
Frequently Asked Questions
Absolutely! While asparagus cooks quickly, if you cut the carrots to be a similar size, they'll roast up perfectly well alongside the asparagus.
Asparagus should be rinsed prior to use to remove any sand, bugs, and other debris.
While asparagus doesn't necessarily have to be trimmed, I highly recommend that you do. The woody end of the asparagus spear is tough and not pleasant to eat even after roasting.
No, it's not necessary to blanch asparagus before roasting it.
If your roasted asparagus is soggy, stringy, or mushy, it's likely overcooked. Keep an eye on the asparagus and check it for doneness after 15 minutes.
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Vegetable Sides
Roasted Carrots and Asparagus
- 1 bunch (about 20 spears) asparagus
- 2 large carrots peeled and cut into approx. 4-inch long strips
- 1 tablespoon light olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Zest from ½ of a lemon
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves
- Preheat the oven to 400°F. 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.1 bunch (about 20 spears) asparagus, 2 large carrots
- 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.1 tablespoon light olive oil, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Roast the vegetables for 15-20 minutes or until browned and tender.
- Mix the lemon zest, lemon juice, and fresh thyme leaves together in a small mixing bowl. Pour over the roasted vegetables, tossing to coat. Serve immediately.Zest from ½ of a lemon, 1 tablespoon lemon juice, 1 tablespoon fresh thyme leaves
- Quick Tip: Asparagus cooks quickly, especially if the spears are on the thinner side. While I recommend roasting for 15-20 minutes, keep an eye on the asparagus to make sure it doesn't overcook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Make Ahead: Peel, trim, and cut the vegetables up to 3 days ahead and store them in the refrigerator until ready to use.
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