Roasted Asparagus and Carrots
Easy Roasted Asparagus and Carrots made with fresh asparagus, sweet carrots, and simple seasoning in 15-20 minutes! Perfect side dish for weeknight meals!
Servings 5 servings
Calories 73kcal
Equipment
- 1 veggie peeler optional
Ingredients
- 1 pound fresh asparagus Preferably thicker stalks of asparagus. Washed well.
- 6 carrots Small to medium sized. Washed well and both ends removed.
- 1 tablespoon olive oil extra virgin
- 1 pinches of salt or to taste
- 1 pinch of pepper optional
Instructions
- Preheat the oven to 400° Fahrenheit.
- Remove the woody part of each asparagus stalk (the bottom one or one-and-a-half inches) or trim off a small amount of each end then use a vegetable peeler to peal a few strips off of the ends of each asparagus stalk.
- Depending on the size of the carrots, use a chef's knife to half or quarter the carrots lengthwise.
- Lay the asparagus stalks and carrot slices out on a sheet pan in a single layer. They should be close together but not overlapping.
- Drizzle with a light coating of olive oil. Top with a pinch or two of salt and black pepper.
- Use tongs to shift the stalks slightly over the oil or use a small basting brush to spread the oil evenly over most of each stalk.
- Roast in the oven at 400 degrees Fahrenheit for 15-20 minutes, depending on the thickness of the stalks and carrot pieces. The veggies are done when they can be pierced with a fork. Check them after 15 minutes. If roasting very thin asparagus stalks and carrot pieces, check on them after 10-12 minutes.
- Serve right away!
Notes
Nutrition information is estimated using a database that this owner is not responsible for maintaining. Exact nutritional information will depend on the actual ingredients and amounts used when making this recipe.
- Do not overdo it with oil or salt. Adding too much oil or salt can cause the asparagus to be wet and mushy.
- Use fresh asparagus, not canned or frozen asparagus.
- Cooking time will vary depending on the size of the asparagus stalks and carrot pieces. Thin asparagus spears may be done in 10-12 minutes.
- For the olive oil, you can estimate ½ - 1 teaspoon of olive oil per ten spears of asparagus or carrot pieces.
- To make cleanup even easier, line the sheet pan with parchment paper before laying the asparagus and carrots in a single layer.
- For best results, cut the carrots so that they have a similar size to the asparagus stalks.
- If using baby carrots instead of regular sized carrots: slice them in half before placing them on the baking sheet. If they are 'petite' baby carrots (tiny baby carrots), you can roast them whole.
Nutrition
Calories: 73kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 60mg | Potassium: 418mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12915IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg
