Roasted Asparagus and Carrots is a colorful and delicious vegetable side dish that’s naturally vegan, dairy-free, and gluten-free.
Ready in no time, it’s a simple way to bring fresh, spring flavors to your table.
Please note that the photos and ingredients of this recipe were updated recently.
Roasted asparagus and carrots are one of those go-to veggie sides my family can’t get enough of. We love enjoying it with a generous sprinkle of homemade vegan parmesan and a fresh squeeze of lemon juice.
It’s delicious paired with lentil patties, jackfruit burgers, or a dollop of dairy-free ricotta.
The best part? It’s effortless to make and takes less than 30 minutes from start to finish, including prep and roasting time.
If you enjoy this easy veggie dish, you’ll also love my oven-roasted broccoli and potatoes or these crispy roasted baby potatoes.
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🥕Ingredients
- Asparagus: Use thin, fresh asparagus with a nice, vibrant green color.
- Carrots: Slice the carrots into long, thin pieces about the same size as the asparagus so everything cooks evenly.
- Vegetable oil: I used olive oil, but feel free to use any vegetable oil you have on hand.
- Salt: It helps bring out the veggies’ natural sweetness.
- Spices: Seasoned them with garlic powder, onion powder, and black pepper for a savory boost.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Roasted Asparagus and Carrots
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Trim the asparagus by cutting off the tough, woody ends, or simply bend each stalk until it snaps at its natural breaking point.
Slice the carrots into long, thin pieces about the same size as the asparagus to ensure even cooking.
Spread the asparagus and carrots evenly on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, onion powder, and black pepper. Use your hands or a spatula to gently toss and coat the veggies directly on the baking sheet.
Roast for 15-17 minutes, or until tender and slightly browned around the edges.
Serve warm, topped with a generous sprinkle of vegan parmesan and a pinch of red pepper flakes if you like a little heat.
📋Substitutions and Variations
- Use baby carrots: Don’t feel like slicing? Use baby carrots instead—just cut them in half lengthwise so they roast evenly with the asparagus.
- Switch up the oil: I used olive oil, but avocado oil, sunflower oil, or any neutral vegetable oil will work great too.
- Try different seasonings: Swap the garlic and onion powder for Italian seasoning, smoked paprika, or a pinch of cumin for a new twist.
- Spice it up: Love heat? Add a pinch of chili flakes before roasting or serve with hot sauce on the side.
💡Marinela's Tips
- Dry completely after washing. Be sure to pat dry your asparagus before cooking it to ensure a tender-crispy texture with a smoky taste.
- Use similar-sized pieces. Cutting the carrots to match the thickness of the asparagus helps everything cook evenly and prevents burning or undercooking.
- Don’t overcrowd the pan. Spread the veggies out in a single layer with some space between them. If they’re too close, they’ll steam instead of roast.
❓Frequently Asked Questions (FAQ's)
No, it's not necessary to parboil or blanch asparagus spears before roasting.
This side dish is best served fresh, but you can prep the veggies ahead and roast just before serving for the best flavor and texture.
Let the roasted carrots and asparagus cool completely before storing. Place them in an airtight container lined with a paper towel to absorb excess moisture, then refrigerate for up to 3 days. Reheat in the oven or air fryer to bring back their crispiness.
Peeling is optional; if your carrots are clean and fresh, a good scrub is enough. Peeling just gives a smoother texture.
🍽Serving Suggestions
Roasted carrots and asparagus pair beautifully with many of my favorite plant-based mains and dips.
Try them alongside my soy-free tofu, crispy pea cakes, or flavorful quinoa veggie patties for a complete meal.
For a creamy touch, add dollops of plant-based burrata cheese, homemade cheddar cheese, avocado mayonnaise, ranch dressing without mayo, or a refreshing sour cream veggie dip for extra flavor.
📖 Recipe
Roasted Asparagus and Carrots
Equipment
- baking sheet lined with parchment paper
Ingredients
- 1 bunch (15 oz) thin fresh asparagus trimmed
- 4-5 tablespoon carrots sliced into long thin pieces
- 1 tablespoon olive oil or any vegetable oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder optional
- 1 pinch black pepper freshly ground
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Trim asparagus by cutting off tough ends or snapping at the natural break point.
- Slice carrots into long, thin pieces about the same size as asparagus.
- Spread asparagus and carrots evenly on the baking sheet. Drizzle with olive oil and sprinkle salt, garlic powder, onion powder, and black pepper. Toss gently on the sheet to coat.
- Roast for 15-17 minutes until tender and slightly browned. Serve warm with a sprinkle of vegan parmesan and a squeeze of lemon juice.
Notes
- Use thin asparagus for the best texture and even cooking.
- Don’t overcrowd the pan to avoid steaming the veggies.
- Leftovers can be stored in an airtight container lined with paper towel in the fridge for up to 3 days; reheat in oven or air fryer to keep crispy.
- Feel free to swap spices for variety.
Nutrition
If you try this roasted asparagus and carrots recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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