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roasted asparagus and carrots on a light grey plate next to a spoon and bowl of sesame seeds.
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5 from 1 vote

Roasted Asparagus and Carrots

This easy sheet pan roasted asparagus and carrots is full of flavor, color and perfect for an Easter dinner vegetable side dish!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 91kcal
Author: Claire

Equipment

Ingredients

  • 4 medium carrots sliced lengthways into halves or quarters
  • 1 bunch asparagus I suggest to use thinner asparagus stems
  • 1 tablespoon olive oil
  • ½ teaspoon mixed herbs
  • ¼ teaspoon garlic powder
  • pinch salt
  • pinch black pepper
  • 1 tablespoon sesame seeds to garnish, optional
US Customary - Metric

Instructions

  • Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
  • Hold the asparagus each end of the stem and bend so that it breaks. Keep the end with the flower and discard the tough woody end. Top and tail the carrots, then slice lengthways into halves (or quarters if the carrots are thicker) so they are a similar thickness to the asparagus.
  • Arrange the asparagus and carrots on the baking sheet. Drizzle with olive oil, and sprinkle over mixed herbs and garlic powder. Toss to coat the vegetables, then spread out in a single layer with a little space between them (see note in next step). Roast for 18-20 minutes, or longer if you like more browning. Garnish with sesame seeds to serve (optional) and season with salt and black pepper.
  • Note: if your asparagus stems are on the thinner side compared to the carrots, they will need less cook time than the carrots. Begin roasting the carrots, then add the asparagus stems to the baking sheet after 5-7 minutes.

Notes

  • Slice the carrots lengthways into halves if thinner, or quarters if thicker.
  • Spread the vegetables on the baking sheet so they are in an even layer with a little space between them so they roast rather than steam.
  • Cook time is slightly variable depending on how thick your asparagus and carrots are. Add a few more minutes if thicker in size to ensure they are tender in the centre and have browning on the edges.
  • If your asparagus stems are thinner, begin to roast the carrots first, then add the asparagus to the baking sheet after 5-7 minutes.
  • Nutritional information is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic and sesame, which score 1.
  • black pepper, which scores 2.
  • use low histamine herbs for flavor.

Nutrition

Calories: 91kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 45mg | Potassium: 434mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11042IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 3mg
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