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ready to eat roasted carrots and asparagus

Roasted Carrots and Asparagus

Samantha Erb
Roasted carrots and asparagus are tender, sweetened with honey, and baked in the oven! It’s the perfect side dish and so easy to make.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 258 kcal

Ingredients

  • 2.5 pound big carrots scrubbed and stems trimmed
  • 2 pound 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 F.
  • Place the carrots into a large roasting pan and drizzle half the olive oil overtop, sprinkle with half the salt and pepper, and toss to mix.
  • Roast in the preheated oven for 20 minutes or until starting to be tender.
  • Add the asparagus and the remaining oil and salt, and pepper and mix, roast for an additional 10 minutes.
  • Drizzle the honey overtop, toss to mix, then return to oven an additional 2-3 minutes.

Nutrition

Serving: 1gCalories: 258kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 726mgFiber: 13gSugar: 26g
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