Roasted Carrots and Asparagus

Roasted Carrots and Asparagus is this easy side dish that I make all the time. You could say one of the best things about it is how simple it gets. Its bright colors make we want to eat more vegetables, and you will love how good they taste together. Then it has this method can give. Some people ask why we roast them together, but I think it also saves time and makes cooking easier.

Why This Recipe Works

I love how both vegetables cook at the same rate when you cut them the right size. The high heat makes them tender inside but crispy outside. The lemon juice adds a fresh taste that makes the vegetables taste even better. When you roast them together, they share flavors and create a tasty side dish that goes with many main courses.

Ingredients For Roasted Carrots and Asparagus

• 1 pound asparagus, woody part trimmed
• 1 pound regular carrots, peeled and cut into strips similar size to asparagus
• 2 tablespoons olive oil or vegetable oil
• 1 tablespoon lemon juice, freshly squeezed
• ½ lemon zest
• ½ teaspoon black pepper
• ½ teaspoon sea salt

How To Make Roasted Carrots and Asparagus

1. Preheat the oven to 400 degrees Fahrenheit.
2. Trim the asparagus by removing the woody ends. Cut the carrots into similar thickness to the asparagus.
3. Line a large baking sheet with parchment paper or foil.
4. Arrange vegetables in one single layer on the baking sheet.
5. Drizzle the vegetables with olive oil and season with salt and black pepper.
6. Add lemon zest if you want extra flavor, then mix everything with your hands.
7. Bake the vegetables in the oven for 15-20 minutes.
8. Before serving, add a squeeze of fresh lemon juice over the roasted vegetables.

Storing Leftovers

You can keep leftover roasted vegetables in the fridge for up to 4 days. Put them in a covered container after they cool down. To reheat them, use the oven at 350°F for about 5-8 minutes. They taste best when reheated in the oven, not the microwave, because they stay crispy this way.

Serving Suggestions

These roasted vegetables go well with grilled chicken, baked fish, or roast beef. I also like to add them to pasta or grain bowls. You can serve them warm as a side dish or let them cool and add them to salads. They work great for meal prep too – just make a big batch and use them throughout the week.

How to Roast Asparagus and Carrots

The key is cutting both vegetables to the same size so they cook evenly. Make sure your oven is hot before you put the vegetables in. Don’t crowd the pan – if you have too many vegetables, use two baking sheets. Turn them once halfway through cooking if you want them to brown evenly on both sides.

Tips For The Best Roasted Asparagus and Carrots

• Choose asparagus spears that are about the same thickness.
• Cut carrots into strips that match the asparagus size.
• Don’t skip the lemon zest – it makes a big difference in flavor.
• Use fresh lemon juice at the end, not before roasting.
• Make sure vegetables are dry before adding oil.
• Don’t overcook them – they should still have some bite to them.
• Season right after they come out of the oven while they’re still hot.

FAQ About Roasted Carrots and Asparagus

Can I use baby carrots instead?
Yes, but cut them in half lengthwise so they cook at the same rate as the asparagus.

What if my asparagus is very thick?
Cut thick asparagus spears in half lengthwise so they cook faster and match the carrots.

Can I make this ahead of time?
You can prep the vegetables earlier in the day, but roast them right before serving for the best taste and texture.

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