My recipe for roasted carrots and asparagus is the side dish I make when I want something easy that’s still a little special. I love how the veggies get tender while the honey caramelizes the edges!
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My Easy Recipe for Roasted Asparagus and Carrots
My roasted carrots and asparagus are one of those side dishes I’ve been making for so long, I don’t even remember when the first time was!
But I do remember many years ago when I was hosting family for the holidays. I had planned to pan fry asparagus and use chopped carrots under the turkey while it roasted, but it was only after the turkey went in that I realized I’d completely forgotten the carrots!
That’s when I remembered this recipe with honey and decided to make that as my side dish instead. And I was so glad I did, because my daughter Leah told me she was so happy I made my roasted asparagus and carrots recipe for a holiday!
I steam, sautée, and air fry these veggies all the time, but I love how roasting brings out the natural sweetness in the carrots and gives the asparagus that soft-but-crisp texture. It’s perfect for Thanksgiving, the holidays, Easter, or Sunday dinner with the family!
For more carrot and asparagus recipes, check out my maple glazed carrots, roasted baby carrots, roasted asparagus, and air fryer asparagus recipes!
Roasting Carrots and Asparagus Ingredients
- Big carrots – I leave the skins on because they roast beautifully and develop great natural sweetness. Plus, it saves a ton of time!
- Asparagus – Trimming the woody ends gives the asparagus a more tender bite.
- Olive oil – This helps the veggies caramelize and keeps everything from sticking to the baking sheet.
- Salt and pepper – These enhance the natural flavors of both vegetables.
- Honey – I drizzle just a touch in the last few minutes of roasting to help the carrots caramelize and add depth without making the dish too sweet.
How To Make Roasted Carrots and Asparagus
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 425 degrees F.
STEP TWO: Place the carrots into a large roasting pan or casserole dish and drizzle them with half of the olive oil. Sprinkle with half of the salt and pepper and toss to mix and cover evenly. Roast just the carrots for 20 minutes, or until they start to become tender.
STEP THREE: Remove the roasting dish from the oven and add the asparagus. Drizzle them with the remaining olive oil, salt, and pepper, and then bake them for an additional 10 minutes.
STEP FOUR: Drizzle them with honey, toss, then place back in the oven for 2-3 more minutes. Serve them while they’re hot!
Tips for the Best ASparagus and Carrots
- After washing the carrots and asparagus, I make sure to dry them really thoroughly so they roast instead of steam.
- I don’t line my baking sheet with parchment paper or aluminum foil because I think the carrots and asparagus roast much better right on the pan.
- Spreading everything in a single layer helps the veggies roast instead of steam.
- I toss the veggies really well with olive oil to help them bake evenly.
- Roasting the carrots for about 20 minutes before adding the asparagus is my trick to keep the asparagus from overcooking.
- I add a drizzle of honey in the last 2-3 minutes, so it has time to caramelize without burning.
Roasted Asparagus and Carrots Variations and Substitutions
- I sometimes add garlic powder and onion powder to give the vegetables a boost of flavor.
- If I have fresh herbs like parsley or thyme, I sprinkle them on to add a fragrant finish.
- For a richer, cheesier side dish, I’ll throw some grated Parmesan over the vegetables right when they come out of the oven.
- I occasionally use maple syrup instead of honey to give the dish a deeper sweetness.
- Using rainbow carrots makes the roasted veggies extra colorful for holidays like Easter. My kids love this version!
What to Serve With Asparagus and Carrots
For holiday meals, I love serving roasted asparagus and carrots with my boneless turkey breast, turkey stuffing casserole, boneless prime rib, or spiral ham!
If I’m hosting family or just want to enjoy a nice Sunday dinner with Ben and the kids, I like to pair the veggies with roasted whole chicken, baked salmon, or Instant Pot pork chops!
Roasted Carrots and Asparagus FAQs
Do I have to peel the carrots before cooking them?
I rarely peel my carrots because roasting brings out great flavor even with the skins on. As long as they’re scrubbed clean, the skins soften beautifully in the oven and give the dish a kind of rustic feel that I really like!
Do I wash asparagus before roasting?
I always rinse my asparagus because the tips can trap a little dirt. After washing, I dry them super well so they roast instead of steaming on the baking sheet.
Do I Have to Boil Asparagus Before Baking?
I never boil my asparagus before roasting because it would take away that crisp-tender bite I love. Roasting them raw keeps the texture just right, plus it saves me an extra step!
How should I store leftovers?
I store my leftover roasted veggies in an airtight container in the fridge, and they keep well for up to 3 days. When I reheat them, I prefer microwaving for quick meals, but the oven works really well if I want the edges crisp again.
More Easy Side Dishes
- Caramelized brussels sprouts
- Dutch oven mac and cheese
- Green bean casserole without mushroom soup
- Cranberry orange sauce
- Garlic green beans
- Sweet potato cornbread
- Twice baked mashed potatoes
Easy Roasted Carrots and Asparagus
Ingredients
- 2.5 pounds big carrots scrubbed and stems trimmed
- 2 pounds asparagus washed and ends trimmed
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon fresh cracked pepper
- 3 tablespoons honey
Instructions
- Preheat the oven to 425 degrees F.
- Place the carrots into a large roasting pan and drizzle half the olive oil over them, then sprinkle with half the salt and pepper, and toss to mix.
- Roast them in the oven for 20 minutes or until they start to turn tender.
- Add the asparagus and the remaining oil and salt, and pepper and mix, roast for an additional 10 minutes.
- Drizzle the honey over top, toss to mix, then return them to the oven for an additional 2-3 minutes.
Notes
- After washing the carrots and asparagus, dry them really thoroughly so they roast instead of steam.
- Don’t line the baking sheet with parchment paper or aluminum foil if possible.
- Spreading everything in a single layer helps the veggies roast instead of steam.
- Toss the veggies really well with olive oil to help them bake evenly.
- Roasting the carrots for about 20 minutes before adding the asparagus is my trick to keep the asparagus from overcooking.
- Add a drizzle of honey in the last 2-3 minutes, so it has time to caramelize without burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
