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Roasted carrots and asparagus on a small white plate.
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Roasted Carrots and Asparagus

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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 68kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 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

Instructions

  • 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

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Sodium: 167mg | Potassium: 334mg | Fiber: 3.5g | Sugar: 3.5g | Vitamin C: 11mg | Calcium: 41mg | Iron: 2.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.