Many years ago, when I decided that I needed to learn to like vegetables (read more about this journey on my About page), one of the first vegetables that I truly grew to enjoy was roasted carrots. Their subtle sweetness probably appealed to my natural sweet tooth, and roasted carrots suddenly became a go to side dish for me. Here’s to you, roasted carrots, for helping me become a veggie lover!
Fast forward a number of years to when my fifth grader came home one day excited to tell me about the amazing asparagus that he’d eaten at a school party (that’s odd, right?!). I took this as a challenge to recreate that yummy asparagus for him (because when your eleven-year-old asks for asparagus, you make asparagus). This easy recipe for roasted asparagus and carrots is a marriage of these two moments in time and is, quite honestly, delicious!
INGREDIENTS
- ASPARAGUS: Look for asparagus stalks that are thinner in diameter rather than thicker (see picture below). Thick-stalked asparagus is tough and woody. If you can only find thick-stalked asparagus, never fear – you’ll just need to trim a bit extra off of the ends, so that no one ends up biting into something they can’t chew!
- BABY CARROTS: We use baby carrots because they’re basically pre-cut for you! If you want to use regular carrots in this recipe, you’ll need to wash them well and then cut them into smaller pieces until they’re about the size of baby carrots so that they cook within the same amount of time.
- OIL: olive oil/avocado oil/canola oil or melted butter would all work well
- GARLIC SALT
- PARMESAN CHEESE: Freshly grated works best in this recipe, but in a pinch you could sub in canned parmesan. If you use canned parmesan, only let it cook for another minute or two after sprinkling it onto the vegetables, as it will cook faster than freshly grated parmesan. Other cheeses that would be tasty include asiago, mozzarella, or sharp white cheddar.
HOW TO TRIM ASPARAGUS
The ends of asparagus stalks (even thin ones) are a bit tough and need to be trimmed off. Working in batches, trim about 1 ½ inches (4 cm) off of the ends of your asparagus. If your asparagus is mostly thick-stalked, you may need to trim off a little bit more.
HOW TO MAKE ROASTED CARROTS AND ASPARAGUS WITH PARMESAN
Step 1
Preheat your oven to 450 degrees. Prepare a large baking sheet with parchment paper, a silicone baking mat, or foil (if using foil, spray it very well with cooking spray). *Note: this recipe is a bit of a tight squeeze, even on a large baking sheet. Feel free to use multiple baking sheets so that the vegetables aren’t too crowded.
Step 2
In a medium bowl, toss the carrots with one and a half tablespoons of the oil. You want to get them nice and coated so that they brown deliciously as they roast! Pour them onto one end of the prepared baking sheet in a single layer, leaving plenty of space for the asparagus that will be added later. Sprinkle the carrots with half a teaspoon of garlic salt and roast in the oven for 15-20 minutes. If you prefer your carrots softer and more caramelized, cook for a full twenty minutes; otherwise, cook for fifteen minutes.
Step 3
While the carrots cook, prepare the asparagus. After washing it, trim about one and a half inches off of the thicker end of the stalk (see instructions above) and discard trimmings. Next, grate your parmesan cheese.
Step 4
After the carrots have roasted for 15-20 minutes, remove the baking sheet from the oven, and turn the oven down to 400 degrees. Carefully add the asparagus to the hot sheet, laying it out next to the carrots, in a single layer. Then, drizzle the asparagus with the remaining oil and garlic salt. Return the sheet to the oven and cook carrots and asparagus together for 15 minutes.
Step 5
Finally, remove the baking sheet from the oven and sprinkle the vegetables with the freshly grated parmesan cheese. Return the vegetables to the oven and cook for another 3-5 minutes, or until parmesan is melted and starting to slightly brown. Remove the sheet from oven, sprinkle with any other seasonings as desired and serve immediately. Yum!
ALLERGY GUIDE
Gluten Free: this recipe is gluten free!
Dairy Free: substitute dairy free cheese for the parmesan cheese or skip the cheese and just use fresh herbs to season the vegetables
FAQS & TIPS
Are roasted vegetables as good for you as raw vegetables?
This is a tricky question! According to Scientific American, it depends on which vegetable you’re cooking, the method of cooking, and which particular nutrients you’re looking at. As a whole, the answer is likely that raw vegetables have a bit of an advantage over cooked ones. However, some vegetables actually become more nutritious when cooked because cooking them helps them retain their nutrients or even makes their nutrients more digestible. The crucial factor is which one you’re most likely to eat because the vegetables that will provide you with the most benefit are the ones that you’ll actually eat. Rest assured that you’re still getting a hefty dose of vitamins whether your vegetables are raw, boiled, or roasted.
Do I need to wash/peel asparagus and carrots before cooking them?
You should definitely wash asparagus. Baby carrots come pre-washed, but if you’re using regular carrots, then definitely wash them well before cooking. Neither vegetable has to be peeled, but some people do prefer to peel carrots. I never do simply because it adds so much time to any recipe!
Do I have to precook the carrots?
Yes! Since the carrots are denser and thicker than the asparagus, they need more time to cook in order to be tender. I tested a variety of different cooking times and cooking temperatures to find just the right combination that would produce tender and delicious carrots and asparagus, and this recipe is the result! If you prefer your carrots more on the crunchy side, then pre cook them for only 15 minutes.
Why does my raw asparagus look mushy on the end?
Well my friend, it’s been sitting in the refrigerator for too long; this happens to the best of us. Never fear – just cut off the mushy ends, give what remains a good wash, and go ahead and cook it up.
Storage & Reheating
Store any leftovers in the refrigerator for up to 3-4 days. To reheat, warm in a toaster oven or under the broiler of your regular oven for a few minutes. Or, warm in a skillet over medium low heat with a little bit of oil or cooking spray for a few minutes. Note: I would not recommend freezing the cooked veggies for later use.
Serving Ideas
Serve these roasted vegetables with your favorite pasta dish or as a side with chicken or beef.
Flavor Variations
- Italian: sprinkle a teaspoon of Italian seasoning on at the same time that you add the garlic salt OR use an herbed cheese (such as a basil asiago) in place of the parmesan cheese
- Lemon pepper: substitute lemon pepper seasoning in place of the garlic salt
- Fresh herbs: sprinkle a tablespoon of freshly chopped rosemary or thyme on when you add the parmesan cheese
Roasted Carrots and Asparagus With Parmesan
Ingredients
- 8 ounces baby carrots
- 1 bunch asparagus
- 2 ½ tablespoons oil, divided
- 1 teaspoon garlic salt, divided
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 450 degrees. Prepare a large baking sheet with parchment paper, a silicone baking mat, or foil (if using foil, spray it very well with cooking spray).
- In a medium bowl, toss carrots with 1 ½ tablespoons of oil. Pour onto one end of the baking sheet in a single layer, leaving space for the asparagus. Sprinkle carrots with ½ teaspoon of garlic salt and roast in the oven for 15-20 minutes [for softer, more caramelized carrots, cook for the full 20 minutes].
- Wash asparagus and trim about 1 ½ inches off of the thicker end of the stalks, discarding the trimmings. Grate the parmesan cheese.
- After carrots have roasted for 15-20 minutes, remove from the oven and turn oven down to 400 degrees. Add the asparagus to the hot baking sheet, laying it out next to the carrots, in a single layer. Drizzle asparagus with the remaining 1 tablespoon of oil and ½ teaspoon of garlic salt. Return to the oven and cook carrots and asparagus together for 15 minutes.
- Remove vegetables from the oven and sprinkle with freshly grated parmesan cheese. Return to the oven and cook for another 3-5 minutes, or until parmesan is melted and starting to slightly brown. Remove from oven, sprinkling with any other seasonings as desired and serve immediately.
DID YOU MAKE THIS RECIPE?
Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE?
Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE? Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE? Leave us a comment below or tag @casual.greens on Instagram!
