Description

There’s a special kind of magic in a simple sheet pan of roasted vegetables, and these Roasted Asparagus and Carrots are a perfect example. This recipe transforms humble ingredients into a side dish that’s flavorful, healthy, and beautiful on the plate.

Ingredients

Scale

1 lb fresh asparagus, trimmed
1 lb baby carrots (or regular carrots, peeled & halved lengthwise)
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried thyme (or 2 teaspoons fresh)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup grated parmesan cheese

Instructions

Preheat oven to 400°F (200°C). Lightly grease or line a baking sheet with parchment paper.
Place asparagus and carrots on the sheet pan. Drizzle with olive oil and sprinkle with garlic, thyme, salt, and pepper. Toss to coat.
Spread vegetables out in a single layer, leaving space for caramelization.
Roast for 20–25 minutes, turning halfway, until carrots are tender and asparagus tips are slightly crisp.
Remove from oven and sprinkle parmesan cheese over the hot vegetables.
Serve warm, fresh from the oven.

Notes

For a lighter version, reduce olive oil or use olive oil spray. To make dairy-free, omit parmesan or swap for nutritional yeast. Add a squeeze of lemon juice for brightness instead of more salt.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 350mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 5g
Cholesterol: 8mg

Keywords: roasted asparagus, roasted carrots, healthy sides, sheet pan vegetables