Go Back

Roasted Carrots and Asparagus

This simple roasted carrots and asparagus dish highlights the natural sweetness and tender, slightly smoky textures of the vegetables through straightforward roasting. With just olive oil, salt, and a squeeze of lemon, the vegetables develop caramelized edges and vibrant flavors, making it a rustic yet elegant side. The final appearance is colorful, with charred tips and a glistening, inviting finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large carrots firm, vibrant orange
  • 1 bunch asparagus thin spears, trimmed
  • 2 tablespoons olive oil good-quality extra virgin
  • 1 teaspoon coarse sea salt for sprinkling
  • 1 lemon lemon freshly squeezed
  • Optional fresh herbs thyme or rosemary, chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spatula
  • Knife

Method
 

  1. Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper and set aside.
  2. Peel the carrots and cut them into uniform 1-inch pieces, then place them in a mixing bowl.
  3. Trim the asparagus spears, cutting off any woody ends, and add them to the bowl with the carrots.
  4. Pour the olive oil over the vegetables and toss gently with a spatula until they are evenly coated.
  5. Spread the vegetables out on the prepared baking sheet in a single layer, ensuring space around each piece for even roasting.
  6. Sprinkle the coarse sea salt generously over the vegetables and place the tray in the oven.
  7. Roast for 20-25 minutes, checking at the 15-minute mark to give everything a gentle stir or flip, until the edges are caramelized and the vegetables are tender with slight charring.
  8. Remove the tray from the oven and transfer the roasted vegetables to a serving dish.
  9. Squeeze fresh lemon juice over the vegetables, add chopped herbs if using, and give a gentle toss to combine the flavors.
  10. Let the vegetables rest for a couple of minutes to allow flavors to meld, then serve warm, enjoying the smoky, caramelized edges and tender interiors.

Notes

For extra flavor, add a drizzle of honey or maple syrup after roasting. You can also sprinkle with additional herbs or a pinch of smoked salt for a different twist.