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Roasted Asparagus & Carrots

This roasted asparagus and carrots recipe is a simple, vibrant side dish perfect for Easter, spring dinners, or easy weeknight meals. Tender-crisp asparagus and sweet caramelized carrots are roasted to perfection with garlic and olive oil. It’s light, flavorful, and completely foolproof.
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Ingredients Method Notes

Ingredients
  

  • 1 bunch fresh asparagus trimmed
  • 4 medium carrots peeled and sliced evenly
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Optional: grated Parmesan cheese or fresh herbs parsley, thyme

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Arrange asparagus and carrots in a single layer on the baking sheet.
  3. Drizzle with olive oil and sprinkle with garlic, salt, and black pepper. Toss to coat evenly.
  4. Roast for 18–22 minutes, flipping halfway through, until carrots are tender and asparagus is lightly browned.
  5. Remove from oven and drizzle with fresh lemon juice. Add optional toppings if desired.
  6. Serve warm.

Notes

  • For even cooking, slice carrots to a similar thickness as the asparagus.
  • Avoid overcrowding the pan to ensure proper roasting.
  • Best served fresh, but leftovers keep well refrigerated for up to 4 days.
  • Reheat in the oven or skillet for best texture (avoid microwaving).