Cooking With Bliss

  • Recipes
  • Recipe Index
  • Dessert Recipes
  • How To
menu icon
go to homepage
  • About
  • Recipe Index
  • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipe Index
    • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Side Dish Recipes

    Roasted Asparagus and Carrots

    Modified: Nov 8, 2024 · Published: Jun 12, 2023 by Cree · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Looking for the easiest and most elegant vegetarian side dish? If so, you're in luck. My roasted asparagus and carrots side dish is bursting with flavor and made in just 7 minutes. Yes, you read that right. You can have a restaurant-worthy side that's easy to prep and is made in little time.

    If you love asparagus, this is a great dish to serve during the Spring and Summer months when asparagus is at its peak of ripeness and the flavor shines through.

    overhead shot of asparagus and carrots on white serving dish.
    Jump to:
    • Serving With
    • Ingredients
    • How to Cook Roasted Asparagus and Carrots
    • Top Tips
    • FAQ
    • Other Serving Suggestions
    • More Side Dishes
    • 📖 Recipe

    Serving With

    This recipe pairs amazingly well with:

    • Lemon Garlic Broiled Salmon
    • Cajun Grilled Salmon In Foil
    • Broiled Cajun Blackened Cod
    • Lobster

    Ingredients

    This easy and versatile side dish only requires a few key ingredients.

    ingredient list
    • Asparagus
    • Carrots
    • Avocado oil
    • Kosher salt

    Basil Vinaigrette

    • Fresh basil
    • Avocado oil
    • White wine vinegar
    • Fresh lemon juice
    • Kosher salt
    • Fresh garlic clove
    • Kosher salt

    Ingredient Notes

    I would say that asparagus has an acquired taste that some may not like, but if you're lucky enough to taste asparagus that has been cooked perfectly, you'll be hooked.

    Asparagus: When picking asparagus from the grocery store, look for stalks without any bruises or wrinkles. I recommend checking out my post on "How Long Does Asparagus Last for helpful tips on storing. If you love this delicate vegetable, you might enjoy my Shrimp and Asparagus Pasta (No Cream) recipe.

    Carrots: Select carrots that are firm and also do not have bruises. Before roasting, use a vegetable peeler or paring knife to peel away the outer skin. Use the paring knife the same way you would a vegetable peeler.

    Cooking oil: Use either avocado oil, olive oil, or grapeseed oil to drizzle over the vegetables before roasting to prevent them from drying out in the oven.

    Same size: When cutting the carrots, make sure they're roughly the same thickness as the asparagus, so they're done at the same time.

    How to Cook Roasted Asparagus and Carrots

    Whether it's cooked on top of the stove, in the oven or grilled, it literally cooks in minutes.  The beauty of this vegetable is that it's very versatile. 

    asparagus on parchment paper with ends ready to be cut.
    • Remove the woody ends of the asparagus and discard.
    • Peel away the outer skin of the carrots.
    • Rinse under cold water and dry the vegetables with paper towels.
    asparagus and carrots arranged on baking sheet with parchment paper.
    • Cut the carrots the same width as the asparagus.
    • Arrange the prepared asparagus and carrots on a baking sheet lined with parchment paper.
    • Drizzle with avocado oil and season with kosher salt.
    asparagus and carrots on baking sheet and out of oven.
    • When done, remove from the oven.
    overhead shot of asparagus and carrots on white serving dish drizzled with basil vinaigrette.
    • Immediately place on a serving tray and drizzle with your basil vinaigrette.

    Top Tips

    • The most important tip is to NOT overcook your asparagus or the carrots. You want the end result to be tender crisp vegetables with a slight bite. If not, you'll be left with soft and mushy vegetables what are unpleasant to eat.
    • Cut your carrots so that they are the same width as your asparagus, so they're done at the same time.
    • Remove the woody ends of the asparagus as they are hard to eat and digest.
    • Peel away the outer skin of the carrots as it can cause your carrots to taste bitter.
    • Choose the best looking asparagus and carrots that you possibly can so for the freshest tasting side dish.
    • Season with kosher salt for optimal flavor.
    • The size of your asparagus and carrots will determine cooking time. Use the size in the photos as a guide. Set a timer if needed to prevent overcooking. Under cooking is far better than overcooking taste test if needed.

    FAQ

    What is the best way to cook asparagus?

    Asparagus can be cooked by sauteing on the stove-top, grilling, blanching or roasting in the oven. The best and easiest way to cook asparagus is roasting in the oven as in this recipe. It requires very minimal effort and has a cooking time of 7 minutes.

    Other Serving Suggestions

    Served alongside your favorite protein:

    • Best Charcoal Grilled Chicken Wings
    • Best Healthy Cast Iron Skillet Chicken Breast
    • Crispy Oven Baked Chicken Wings (Baking Powder)
    • Cajun Spatchcock Chicken Recipe

    More Side Dishes

    • Overhead shot of green beans topped with crispy shallots and shredded smoked turkey neck, ready to be served.
      Soul Food Green Beans (with Smoked Turkey Necks + Shallots)
    • One fluffy slice of sweet potato cornbread held up to show its soft texture and crumb.
      Fluffy Southern-Style Sweet Potato Cornbread
    • Close-up shot of Soul Food mac and cheese in a white serving dish, showing just the cheesy corner.
      Baked Soul Food Mac and Cheese (3 Cheeses)
    • Tender collard and mustard greens in a white bowl with smoked shredded turkey.
      Southern Collard Greens (Soul Food)

    📖 Recipe

    roasted asparagus and carrots on white serving dish.

    Roasted Asparagus and Carrots

    By Cree
    Roasted Asparagus and Carrots
    Roasted asparagus and carrots is a side dish bursting with flavor and made in just 7 minutes.
    No ratings yet
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 5 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 12 minutes minutes
    Calories: 130kcal
    Roasted Asparagus and Carrots

    Equipment

    • 1 Baking sheet
    • Parchment paper
    • Chef's knife
    • Vegetable peeler or paring knife
    • Cutting board

    Ingredients 

    • 1 bunch asparagus
    • 2 carrots
    • 1 tablespoon avocado oil (Between ½ to 1 tablespoon cooking oil)
    • ½ teaspoon kosher salt (or more to taste)

    Basil Vinaigrette

    • 1 cup fresh basil (packed)
    • ½ clove fresh garlic (or 1 small garlic clove)
    • 2 tablespoon avocado oil (extra virgin olive oil or grapeseed oil)
    • 1 tablespoon white wine vinegar
    • lemon juice (a splash of fresh lemon juice)
    • 1 tsp kosher salt (or more to taste)

    Instructions

    Basil Vinaigrette

    • Place fresh basil, garlic clove, avocado oil, white wine vinegar, and splash of fresh lemon juice in an immersion blender, nuti bullet, or blender and process until ingredients are combined and season to taste with kosher salt. Set aside

    Roasting

    • Preheat oven to 415 degrees and line baking sheet with parchment paper.
    • Hold one spear of asparagus and bend it until it breaks. Discard the woody end. With the other end, line that one asparagus up against the other asparagus and trim them so that they are the SAME length as the pre-cut stalk. Set aside.
    • Using a vegetable peeler or paring knife, peel away the outer layer of the carrots. Then, rinse the carrots and cut asparagus under cool water. Pat dry with paper towels. Cut the carrots, so they are the same width as the asparagus.
    • Arrange the asparagus and carrots on the prepared baking sheet into a single layer. Drizzle with cooking oil and massage the vegetable until they are all coated. Season with kosher salt. Place in oven and roast for 7 minutes.
    • Remove them from the oven and immediately place on a serving tray. Then, drizzle with basil vinaigrette (optional) but so tasty.

    Notes

    • The most important tip is to NOT overcook your asparagus or the carrots. You want the end result to be tender crisp vegetables with a slight bite. If not, you'll be left with soft and mushy vegetables what are unpleasant to eat.
     
    • Cut your carrots so that they are the same width as your asparagus, so they're done at the same time.
     
    • Remove the woody ends of the asparagus as they are hard to eat and digest.
     
    • Peel away the outer skin of the carrots as it can cause your carrots to taste bitter.
     
    • Choose the best looking asparagus and carrots that you possibly can so for the freshest tasting side dish.
     
    • Season with kosher salt for optimal flavor.
     
    • The size of your asparagus and carrots will determine cooking time. Use the size in the photos as a guide. Set a timer if needed to prevent overcooking. Under cooking is far better than overcooking taste test if needed.

    Nutrition

    Calories: 130kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 896mg | Potassium: 346mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6262IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 3mg

    Nutrition Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.

    Tried this Recipe? Don’t forget to give this recipe a Star Rating and Leave a Comment below- I’d love to hear from you.
    QR Code

    More Side Dish Recipes

    • Black eyed peas in a white bowl with a wooden serving spoon scooping up peas and beef.
      Fresh Black Eyed Peas With Oxtails
    • Overhead shot of salad on a white serving platter.
      Quick Arugula Steak Salad Recipe
    • Overhead shot of hamburger and rice in white bowl.
      Simple One Skillet Hamburger Rice Recipe
    • crispy oven roasted baby potatoes on white plate
      Crispy Oven Roasted Baby Potatoes

    Thanks for visiting! Please feel free to leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    HEY, I'M CREE

    I’m excited to share all things food from my perspective while bringing together Southern, Cajun, and Soul food with a modern vibe so if we haven't met.

    more about me here!

    Cree’s Top Southern & Cajun Picks

    • close up of seafood gumbo in a white bowl
      Easy Seafood Gumbo Recipe
    • seafood boil in pan garnished with lemon lemon and parsley
      Cajun Seafood Boil
    • Close-up shot of Cajun Chicken Stew in a white bowl.
      Cajun Chicken Stew Without Roux
    • panko fried shrimp in oval platter with dipping sauce.
      Easy Cajun Panko Fried Shrimp

    Reader's Favorites

    • london broil that has been cooked in oven served on a bluish gray dinner plate
      Best Way to Cook London Broil
    • smothered turkey wings in a white baking dish next to a striped napkin.
      Smothered Turkey Wings in the Oven
    • seared shrimp on oval platter garnished with parsley
      How to Cook Frozen Shrimp
    • oven baked chuck roast recipe in cast iron skillet with potatoes and broccoli
      Oven Baked Chuck Roast (Tender, Easy, Full of Flavor)
    Image showing where Cooking With Bliss was featured.

    Footer

    ↑ back to top ↑

    Quick Links

    About

    Contact

    Browse Recipes

    Privacy Policy

    Accessibility Policy

    Website Disclaimer

    Website Terms of Use

    Purchase Policies

    Recipes by Ingredients

    Chicken

    Beef

    Seafood

    Turkey Recipes

    Southern Cooking (A First Look)

    The Heart and Soul of Southern Cooking

    The Heart and Soul of Soul Food

    The Flavor-Packed World of Cajun and Creole Cooking

    5-Minute Holy Trinity Hack

    Copyright © 2025 Cooking With Bliss. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required