Roasted Carrots and Asparagus

This Roasted Carrots and Asparagus recipe is the perfect way to elevate these everyday vegetables into a sweet, caramelized side dish. With minimal effort and just a few seasonings, you can create a vibrant and delicious addition to any meal. Roasting brings out the natural sweetness of the carrots and the earthy flavor of the asparagus, making this dish a crowd-pleaser for all occasions.

Why You’ll Love This Recipe

Roasted Carrots and Asparagus are the epitome of simple, healthy cooking with big flavor. The roasting process brings out the vegetables’ natural sweetness and gives them a delightful caramelized texture. The seasoning blend of garlic powder, Italian seasoning, salt, and pepper makes them incredibly flavorful, and the optional sprinkle of Parmesan cheese adds a savory touch. It’s an easy, versatile side dish that pairs well with any protein and takes just 30 minutes to prepare!

Ingredients

• 4-5 carrots, peeled and sliced into thin strips

• 1 pound asparagus, trimmed

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried Italian seasoning

• 2 tablespoons grated Parmesan cheese (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425°F (220°C).

2. Trim the woody ends off the asparagus. Using a vegetable peeler, peel the carrots and slice them in half. If they are large carrots, slice them again into quarters.

3. In a large bowl, toss the sliced carrots and trimmed asparagus with olive oil until well coated. Sprinkle with salt, pepper, garlic powder, and dried Italian seasoning. Toss again to evenly distribute the seasonings.

4. Spread the vegetables in a single layer on a baking sheet. Make sure they are not crowded to allow for even roasting.

5. Roast in the oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized. Toss halfway through the cooking time for even roasting.

6. Once roasted, remove from the oven and transfer to a serving dish. If desired, sprinkle with grated Parmesan cheese while the vegetables are still warm.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 6 servings

Variations

• Add More Vegetables: You can easily add other vegetables to this dish, such as Brussels sprouts, sweet potatoes, or parsnips, to make it a more colorful and diverse side dish.

• Spicy Kick: For a spicy twist, add a pinch of red pepper flakes or a dash of cayenne pepper to the seasoning mix before roasting.

• Balsamic Glaze: Drizzle a little balsamic vinegar or balsamic glaze over the vegetables just before serving for a tangy, sweet finish.

• Herbs: Try fresh herbs such as rosemary or thyme to enhance the flavors. Sprinkle fresh herbs on top just before serving for a fragrant touch.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the vegetables in the oven at 350°F (175°C) for 5-10 minutes or in the microwave for about 1-2 minutes until heated through. Roasting again in the oven will help maintain the crispy texture.

FAQs

1. Can I use frozen vegetables?

Fresh vegetables will give the best results, but you can use frozen asparagus or carrots if necessary. Just be aware that frozen vegetables may not get as crispy when roasted.

2. Can I make this dish ahead of time?

Yes, you can prepare the vegetables and toss them with oil and seasonings a day ahead of time, then roast them just before serving. Leftovers can be stored in the fridge and reheated.

3. Can I use other types of cheese instead of Parmesan?

Yes, you can use other cheeses such as pecorino, grated cheddar, or feta for different flavor profiles. Just sprinkle it over the veggies while they’re still warm.

4. Can I roast these vegetables at a different temperature?

While 425°F is ideal for caramelization, you can roast at 400°F if you prefer. Just keep an eye on the vegetables to ensure they don’t overcook.

5. What should I serve with this dish?

Roasted carrots and asparagus pair wonderfully with grilled meats, baked chicken, or even as a side to a vegetarian meal. They also go well with rice or quinoa for a light meal.

6. Can I use a different oil instead of olive oil?

Yes, you can use vegetable oil, avocado oil, or even melted butter as a substitute for olive oil. Choose an oil that suits your taste and dietary preferences.

7. Can I make this recipe without Parmesan cheese?

Yes, you can make this recipe without cheese for a lighter, dairy-free option. The vegetables will still be flavorful with the seasonings alone.

8. How do I know when the vegetables are done?

The vegetables are done when they are tender and have slightly caramelized edges. You can test tenderness by inserting a fork into the carrots and asparagus.

9. Can I cook these vegetables in a cast iron skillet instead of a baking sheet?

Yes, a cast iron skillet works well for roasting vegetables and can help with even cooking and caramelization. Just be sure to preheat the skillet before adding the veggies.

10. Can I add garlic cloves to the roast?

Yes, you can add whole garlic cloves, unpeeled, to the roasting vegetables. They will soften and infuse the vegetables with a rich garlic flavor.

Conclusion

Roasted Carrots and Asparagus is a quick, healthy, and flavorful side dish that’s perfect for any meal. The caramelization from roasting, paired with the delicious seasonings, makes these vegetables incredibly tasty and versatile. Whether you’re serving it with a weeknight dinner or a holiday feast, this dish is sure to be a crowd favorite!

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