Roasted asparagus and carrots are a delightful combination of tender-crisp vegetables with caramelized edges, seasoned with olive oil, garlic, and thyme. This easy-to-make side dish pairs perfectly with a wide range of main courses and can be customized with optional Parmesan cheese for added richness. It’s a versatile and nutritious addition to your dinner table!
Why You’ll Love This Recipe
Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants, this dish is as nourishing as it is tasty.
Minimal Effort: With just a handful of ingredients and simple prep, you’ll have a stunning side dish in no time.
Versatile Pairing: Perfect alongside roasted chicken, grilled steak, fish, or as part of a vegetarian spread.
Crowd-Pleaser: Even picky eaters can’t resist the caramelized edges and lightly crispy texture of these veggies.
Key Ingredients
Asparagus: Fresh asparagus stalks are the star here, offering a slightly grassy, earthy flavor that pairs beautifully with garlic and thyme.
Carrots: Peeled and sliced into sticks, carrots provide natural sweetness and a tender, roasted texture.
Olive Oil: Coats the vegetables for roasting, helping them achieve a golden, caramelized finish.
Garlic: Minced garlic infuses the vegetables with a warm, savory aroma.
Dried Thyme: This herb adds a subtle, earthy flavor that complements the natural sweetness of the vegetables.
Salt and Pepper: Enhances and balances the flavors of the dish.
Grated Parmesan Cheese (Optional): A sprinkle of Parmesan adds a salty, nutty depth to the roasted vegetables.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat the Oven:
Set your oven to 400°F (200°C). This ensures it’s hot enough for even roasting, giving the vegetables a tender interior and slightly crispy exterior.
Prepare the Baking Sheet:
Line a large baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent the vegetables from sticking.
Step 2: Prepare the Vegetables
Trim the Asparagus:
Snap or cut the woody ends off the asparagus stalks. To do this easily, bend one stalk until it snaps naturally, then trim the rest of the bunch to match.
Slice the Carrots:
Peel 4 large carrots and cut them into sticks about the same size as the asparagus. Uniform sizes ensure even cooking.
Step 3: Season the Vegetables
Place Vegetables on the Baking Sheet:
Spread the trimmed asparagus and carrot sticks evenly on the prepared baking sheet.
Add Olive Oil and Garlic:
Drizzle the vegetables with 2 tablespoons of olive oil.
Sprinkle evenly with minced garlic.
Season with Thyme, Salt, and Pepper:
Sprinkle 1 teaspoon of dried thyme over the vegetables.
Add salt and pepper to taste.
Toss everything together with your hands or tongs to ensure the vegetables are well coated with the oil and seasonings.
Step 4: Roast the Vegetables
Arrange in a Single Layer:
Spread the vegetables out evenly on the baking sheet in a single layer. Overcrowding can cause them to steam instead of roast.
Roast in the Oven:
Place the baking sheet in the preheated oven.
Roast for 20-25 minutes, tossing the vegetables halfway through to ensure even browning.
The vegetables should become tender and slightly caramelized on the edges.
Step 5: Serve the Dish
Check for Doneness:
Test the carrots with a fork—they should be tender but still firm enough to hold their shape.
The asparagus should be slightly crisp-tender with lightly browned tips.
Transfer to Serving Platter:
Carefully transfer the roasted vegetables to a serving platter.
Optional Garnish:
For added flavor, sprinkle the roasted vegetables with grated Parmesan cheese while still warm. The cheese will melt slightly, adding a salty, nutty finish.
Serve:
Serve hot or at room temperature as a delicious side dish for any meal!
Serving Suggestions
Pair with roasted chicken or grilled salmon for a well-rounded, nutritious meal.
Serve alongside a hearty grain bowl with quinoa or farro for a vegetarian option.
Add to a holiday spread as a colorful and crowd-friendly side dish.
Use leftovers in a pasta dish or salad for a quick and delicious lunch.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a 375°F (190°C) oven for 5-7 minutes to restore the roasted texture, or use a skillet for a quick reheat.
Repurpose: Chop the roasted vegetables and add them to omelets, grain bowls, or soups for an easy next-day meal.
Variations
Herb Upgrade: Swap thyme for rosemary, oregano, or Italian seasoning for a different flavor profile.
Citrus Twist: Add a squeeze of lemon juice or orange zest over the vegetables after roasting for a fresh, zesty finish.
Spicy Kick: Sprinkle with crushed red pepper flakes or drizzle with chili oil before roasting.
Nuts and Seeds: Top with toasted almonds, pine nuts, or sesame seeds for added crunch and flavor.
Balsamic Glaze: Drizzle with balsamic reduction just before serving for a touch of sweetness and tang.
Final Note
Roasted asparagus and carrots are a simple yet elegant way to elevate any meal. Their caramelized edges and bold flavors make them irresistible, and the recipe’s flexibility means you can easily customize it to suit your preferences. Once you try it, this side dish will likely become a staple in your kitchen!
Roasted Asparagus & Carrots
Ingredients
- 1 bunch asparagus woody ends trimmed
- 4 large carrots peeled and sliced into sticks
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried thyme
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese optional, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Trim the woody ends off the asparagus. Peel and slice the carrots into sticks about the same size as the asparagus.
- Spread the asparagus and carrots on the baking sheet. Drizzle with olive oil, sprinkle with minced garlic, dried thyme, salt, and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on the baking sheet. Roast in the oven for 20-25 minutes, tossing halfway through, until tender and slightly caramelized.
- Transfer the roasted vegetables to a serving platter. Optionally, sprinkle with grated Parmesan cheese and serve warm.
