Roasted asparagus and carrots make a delightfully perfect combination of vegetables that still wear the right amount of texture at the bite with the charred edges paid off with olive oil, garlic, and thinly chopped leaves of thyme. This simple creation of a side dish has a very straightforward elevation from where one can go as far as to add in some grated Parmesan cheese for the sake of rich, cheesy feel. Equally adaptable to a healthy option, and serving your dinner table more than one could take into consideration!
Why You’ll Love This Recipe
Healthy and Nutritious: This having everything to do with fibers, vitamins, and antioxidants that exist close to healthy as delicious.
Little to no Effort: Merely a handful of ingredients and uncomplicated methods of preparation—and viola! Your side dish is right before your eyes.
Very Versatile as a Pairing: Instead of going to one of the several restaurants in the city, or putting them before the house dinner spread with herb chicken, buff steak, or catfish.
Crowd Pleaser: These veggies would taste heaven even to picky eaters who share in the grudges of their neighbor.
Key Ingredients
Fresh Asparagus: The asparagus stalks are the protagonists here, giving off a slightly earthy, grassy taste that blends so well with garlic and thyme.
Carrots: Peeled and cut into sticks, give sweetness and a tender roasted texture.
Olive Oil: Primes the vegetables for cooking in the oven and gives them a golden touch of caramelized deliciousness.
Garlic: Gives the vegetables lovely garlicky warmth.
Dried Thyme: The fine herb of thyme would generate an earthy flavor to bear the sweetness of these veggies.
Salt and Pepper: are expected to come into play to highlight the overall flavor.
Grated Parmesan Cheese (Optional): Coat the vegetables with Parmesan cheese to impart a rich and nutty flavor.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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
Fit into a well-rounded, nutritionally well-balanced meal with a roasted chicken or a grilled salmon.
Go directly next to a real scrumptious grain bowl, such as with Quinoa or Farro as a perfect vegetarian option.
Place it with its pretty colorful jewels anywhere on a holiday spread.
It can even be a part of a pasta meal or salad (with or without roasted meat) for this modicum of lunch-on-the-go!
Storage and Reheating
Refrigerate: Save leftovers in airtight container in the fridge for up to 3 days.
Reheat: Warm in a 375f (190c) oven for 5-7 minutes to get roasted texture or quick reheat use skillet.
Repurpose: Chop the roasted vegetables and add them to omelets or grain bowls, soups for quick easy next-day meal.
Variations
Herb Upgrade: Try replacing thyme with rosemary, oregano, or Italian seasoning for a different flavor profile.
Citrus Twist: Squeeze lemon juice or orange zest over the vegetables after roasting for another refreshing zest.
Spicy Kick: Sprinkle red chili pepper flakes or drizzle with chili oil before the roast.
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
Asparagus and carrots roasted in the oven is a simple yet elegant way to elevate any meal. Their caramelized edges and bold flavors make them irresistible, and once you have tasted this, you can modify it in a bit to cater to your preferences. This side dish will most likely become a mainstay 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.
