Description
Roasted Asparagus and Carrots brings two colorful vegetables together on one sheet pan with garlic, thyme, and olive oil — naturally vegan, gluten-free. The carrots caramelize at the edges while the asparagus tips turn lightly crisp, and a finishing drizzle of balsamic or lemon juice pulls every bite together.
Ingredients
- 1 lb fresh asparagus, woody ends trimmed
- 1 lb medium carrots, peeled and cut diagonally into ¼-inch slices
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional garnish: 2 tbsp fresh parsley, chopped
- Optional finish: 1 tbsp balsamic glaze or fresh lemon juice
Instructions
1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
2. Peel the carrots and cut them diagonally into uniform ¼-inch slices. Trim the woody ends from the asparagus. Uniform cuts ensure both vegetables finish cooking at the same time.
3. Spread the carrots and asparagus together on the baking sheet. Drizzle with olive oil and add garlic, thyme, garlic powder, salt, and pepper. Toss directly on the pan until everything is evenly coated, then spread into a single layer without overlapping.
4. Roast for 15 minutes, then remove the pan and flip the vegetables with a spatula. Return to the oven for 10 more minutes until the carrots are fork-tender and the asparagus tips are lightly caramelized.
5. Transfer to a serving platter, scatter fresh parsley over the top, and finish with a drizzle of balsamic glaze or fresh lemon juice before serving.
Notes
Cut carrots into thin, uniform slices so they finish cooking at the same time as the asparagus.
Do not crowd the pan — spread vegetables in a single layer and use two pans if needed.
Flip at the halfway mark for even browning on both sides.
Add a drizzle of honey for a hint of sweetness that complements both vegetables.
Swap thyme for rosemary, Italian seasoning, or smoked paprika for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at 375°F for 8 minutes to restore crispiness — microwaving makes them soft.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 145
- Sugar: 6g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg