Easy Roasted Carrots and Asparagus
My roasted carrots and asparagus are an easy recipe made with just a few ingredients. They're sweetened with honey for a delicious sweet take perfect for a weeknight meal, but still special enough for the holidays!
Servings: 4 servings
Calories: 272kcal
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
Serving: 1 | Calories: 272kcal | Carbohydrates: 49g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 782mg | Potassium: 1377mg | Fiber: 13g | Sugar: 31g | Vitamin A: 49077IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 6mg