Roasted Carrots and Asparagus

Roasted Carrots and Asparagus, an easy sheet pan roasted asparagus and carrot recipe combination with only 5 ingredients and ready in under 30 minutes. Your new favorite easy side dish or topping for salads!

baked asparagus and carrots on a white plate on a white table

Love roasted asparagus? Love roasted carrots? So do we! That’s why you should combine them together into a tasty roasted vegetable dish that’s easy, flexible, and over-the-top with flavor.

👉 Ready to learn how to cook asparagus and carrots in the oven? Let’s do it!

carrots, asparagus, garlic, and bowls of oil, salt, and pepper on a white table
Ingredients: asparagus, carrots, garlic, oil, salt, pepper

🥣 How to make (step-by-step photos)

1️⃣ Step One: Preheat oven and prep vegetables

First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the vegetables to remove dirt.

  • To cut ends of asparagus: hold the asparagus stalk at the bottom, then with your opposite hand pull the top of the spear downward and the spear with snap off where the hard stalk stops.
  • To cut carrots: You can cut carrots however you’d like, but when roasting with long vegetables like asparagus we like to slice carrots longways so the vegetables are similar in size (they’re much easier to eat that way).

👉 Do you need to peel carrots before roasting? You do not need to peel carrots before baking. The outer peel is edible and will provide a rougher texture and deeper flavor. However, if you don’t like the outer peels then feel free to peel both with a vegetable peeler.

sliced carrots and cut asparagus on a cutting board
Cut vegetables in similarly sized pieces

2️⃣ Step Two: Add vegetables to roasting pan

Next, add the cut carrots and asparagus to a sheet pan. Drizzle with olive oil and, using your hands or a spatula, toss until they’re completely coated with oil.

Sprinkle the vegetables with sliced fresh garlic, salt, and pepper.

cut carrots and asparagus on a roasting pan before cooking
Add to baking sheet

3️⃣ Step Three: Roast vegetables

Finally, roast the vegetables in the oven until they begin to soften and become brown around the edges.

This takes anywhere from 20-30 minutes, depending on your oven. Flip once while baking to brown on both sides of the carrots and asparagus.

Remove the roasted vegetables from the oven and serve immediately as a side dish, or you can let the vegetables cool and use them to top salads and bowls.

roasted carrot spears and asparagus stalks on a white plate

🌿 Herb and spice flavoring ideas

This recipe is simply prepared with just olive oil, garlic, salt, and pepper and your fresh herbs of choice. However, the herb and spice flavor possibilities are endless! Here are a few to try out in your roasted vegetable recipe:

  • Rosemary, shallots, and garlic: roast asparagus and carrots with sliced shallot and garlic, then sprinkle with fresh rosemary when finished
  • Garlic, red onion, and fresh herbs: roasted carrots and asparagus with garlic and sliced red onion, then top with fresh herbs like oregano or thyme
  • Turmeric, paprika, and cayenne pepper: make it spicy with a sprinkle of turmeric powder, paprika, and a dash of cayenne
  • Make it crunchy with nuts or seeds: add a bit of crunch by topping with sliced almonds, pine nuts, sunflower seeds, or sesame seeds

🧊 How to store

This roasted veggie recipe is a great make-ahead recipe to cook once and enjoy all week! Here are tips for storing:

  1. Refrigerator storage: Store leftover roasted vegetables in an airtight glass container for up to five days. Serve cold or reheat in the microwave or by heating in a pan.
  2. Freezer storage: Freeze leftover asparagus and carrots by storing them in a freezer-friendly bag for up to two months. Thaw in the refrigerator and reheat in the oven for best texture.

♻️ Sustainable kitchen tips

We’re all about sustainability here at Fork in the Road, so here are some tips and tricks for getting the most out of your ingredients.

  • Take advantage of carrot and asparagus season! Asparagus is in season in the spring, typically February through June in the northern hemisphere. Carrots are typically available year round here, so we usually enjoy this dish in the fall and winter.
  • Use scraps to reduce food waste! Don’t toss peels and stems, put them into a soup pot and cover with water to make a food waste soup stock.
  • Don’t toss carrot tops! Did you buy carrots with their leaves? Great! Reuse carrot tops in smoothies, carrot greens sauces, and even carrot leaves soup.
cut carrots and asparagus after roasting on a white serving dish

👉 More roasted asparagus recipes

Want more baked asparagus recipes? We’ve got you covered:


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roasted carrot spears and asparagus stalks on a white plate

Roasted Carrots and Asparagus

Kristina Todini, RDN
Roasted Carrots and Asparagus, an easy sheet pan roasted asparagus and carrot recipe combinations with only 5 ingredients and ready in under 30 minutes. Your new favorite easy side dish or topping for salads!
5 stars (2 ratings)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 132 kcal


  • 1 pound carrots washed and trimmed
  • 1 pound asparagus washed and trimmed
  • 2 single garlic cloves sliced thin
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper


  • Prep oven: Preheat the oven to 400 degrees (200 C).
  • Prep vegetables: Wash asparagus and carrots and peel, if desired. Snap hard ends of asparagus off the bottom of each stalk. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces.
  • Roast vegetables: Arrange the carrots and asparagus on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.


  • Tools needed: sheet pan, knife set, cutting board, vegetable peeler
  • Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.


Serving: 1servingCalories: 132kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 90mgPotassium: 594mgFiber: 6gSugar: 8gVitamin A: 19802IUVitamin C: 13mgCalcium: 66mgIron: 3mg
Keyword roasted asparagus, roasted carrots, roasted vegetables
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