The Best Roasted Carrots and Asparagus Recipe
This roasted carrots and asparagus recipe has perfectly tender roasted veggies with a golden, crunchy breadcrumb topping – simple to make but looks really impressive on the table.
I’ve been obsessed with finding the perfect easy veggie side dish that’s quick and tastes amazing with pretty much anything. And friends, this roasted carrots and asparagus combo? It’s a total winner.
No complicated prep, no fancy techniques—just toss it all on a tray, pop it in the oven, and let it do its thing. The result? Tender, caramelized veg and a crunchy breadcrumb topping that is ridiculously good.
They’re an ideal side for everything from a weeknight meal to special occasions, and as always, our recipe is totally dairy free.
If you’re a fan of roasted vegetables, be sure to check out our recipe for Roasted French Green Beans and Charred Broccoli too!
Why You’ll Love This Roast Asparagus and Carrot Recipe
- Tastes SO good
- Really simple, but will impress your guests!
- Healthy and dairy free
Ingredients and Substitutions
- Asparagus spears: Trim the end of the asparagus to remove the woody part. Use fresh, as frozen will go a little soggy.
- Carrots: For best results, peel and then slice them to the same thickness as the asparagus stalks.
- Olive oil: Or use another neutral oil.
- Breadcrumb: Buy ready-made, or make your own by blitzing a slice of bread in a food processor. Any type of bread will be fine.
- Garlic powder
- Dried parsley: Use fresh parsley if you prefer, but sprinkle it on top of the breadcrumbs when serving rather than mixing into the breadcrumbs for toasting.
- Salt
How to Make Roast Carrots and Asparagus Recipe
- Preheat the oven: Preheat the oven to 200°C (400°F). Line a large sheet pan with parchment paper, or use a non stick tray.
- Prepare the carrots: Toss the carrots in 1 tablespoon (15 mL) of olive oil and arrange them in a single layer on the large sheet pan, leaving a space at the end of the tray to add the breadcrumbs later. Season with ¼ teaspoon salt.
- Roast: Put the sheet pan into the preheated oven and roast the carrots for 5 minutes before adding the asparagus to the tray, ensuring it’s still in a single layer so that everything cooks evenly. Roast for another 15 minutes.
- Prepare the breadcrumb topping: While the vegetables are roasting, in a small bowl, mix ½ cup (50 g) breadcrumbs, 1 tablespoon olive oil, ¼ teaspoon garlic powder, and 1 teaspoon dried parsley.
- Add the breadcrumbs: For the last 5-8 minutes of cooking time, add the breadcrumb mixture to the empty space on the baking sheet. Continue to roast until the vegetables begin to caramelise and the breadcrumbs turn golden brown.
- Remove from oven and serve: Remove the tray from the oven, transfer the vegetables to a serving plate, and top with the toasted breadcrumbs.
Goes Well With…
Try these roast carrots and aspragus with one of our dairy free mains.
Leftovers
In the fridge Cool to room temperature, place the vegetables in an airtight container and keep in the fridge for up to 3 days.
Reheat in the oven at 220C/425F for a few minutes to restore crispiness. Avoid microwaving as it will make them soggy.
Frequently Asked Questions
It’s not necessary for this recipe. By slicing the carrots a similar size to the asparagus and roasting at a high temperature, they will roast quickly without drying out or needing to be parboiled first.
Not peeling the carrots before roasting may:
– produce a more earthy carrot flavor.
– look amazingly rustic.
– help preserve some of the antioxidants and health benefits of eating the skin.
– alter the texture of the final dish, giving the carrots a more fibrous texture and tougher bite.
If you like the sound of that and choose not to peel them, don’t forget to give them a good wash before cooking!
Yes, trim the ends of the asparagus to remove the woody part at the end of the spear. Around 1 inch is about right. Either chop them off, or snap the ends and they’ll usually break off in the right place!
Soggy roasted veggies are usually the result of overcrowding during the cooking. Vegetables piled on top of each other release moisture which steams the others around them. Steamed veg = soft and soggy. Use a large enough sheet pan and spread the vegetables out in a single layer to ensure even roasting and nice, crispy veg.
Another cause can be roasting at too lower temperature. The sweet spot for most roasted vegetables is between 200C/400F and 220C/425F. We suggest 200C/400F for this carrot and asparagus recipe to reduce the risk of the asparagus tips burning.
Yes. Roast them and store in an airtight container in the fridge for 3-4 days. Reheat in the oven set to 220C/425F for a few minutes to warm through and restore crispiness. Avoid microwaving as it will make them soggy.
If you make this roast carrot and asparagus recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
The Best Roasted Carrots and Asparagus Recipe
Ingredients
- 1 bunch asparagus
- 2-3 carrots peeled and sliced into thin strips of similar size to the asparagus
- 2 tablespoons (30 ml) olive oil divided
- ¼ teaspoon (1.25 ml) salt
- ½ cup (50g) breadcrumbs
- ¼ teaspoon (1.25 ml) garlic powder
- 1 teaspoon (5 ml) dried parsley
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the carrots in 1 tablespoon (15 mL) of olive oil and arrange them in a single layer on a large baking sheet, leaving a space at the end of the tray to add the breadcrumbs later. Season with ¼ teaspoon salt.
- Roast the carrots for 5 minutes before adding the asparagus to the tray, ensuring it's still in a single layer. Roast for an additional 15 minutes.
- While the vegetables are roasting, in a small bowl, mix ½ cup (50 g) breadcrumbs, 1 tablespoon olive oil, ¼ teaspoon garlic powder, and 1 teaspoon dried parsley.
- For the last 5-8 minutes of cooking time, add the breadcrumb mixture to the empty space on the baking sheet and return the tray to the oven, or until the vegetables begin to caramelise and the breadcrumbs are golden brown.
- Remove the tray from the oven, transfer the vegetables to a serving plate, and top with the toasted breadcrumbs.
Notes
- Asparagus: Don’t be tempted to add the asparagus spears to the sheet pan at the same time as the carrots as asparagus cook more quickly and will end up turning crisp and brown before the carrots are ready.
- Carrots: Cut them into thin strips similar in size to the asparagus.
- Soggy veg: be sure to spread the asparagus and carrots out evenly in a single layer to avoid the vegetables turning soggy during cooking.
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One of my family’s favourite side dishes when we have a nice meal! The breadcrumb topping adds a lovely texture and flavour.