Simple yet full of flavor, these roasted carrots and asparagus with parmesan are an easy and nutritious side dish. Roasted to perfection, they're tender, sweet, earthy and sprinkled with fresh parmesan which brings the dish all together with that perfect touch of saltiness.
Why This Recipe Works
- They're absolutely delicious. By oven-roasting carrots and asparagus, it brings out the carrots natural sweetness, and the asparagus earthy, almost nutty flavor. The carrots are perfectly tender, the asparagus get wonderful crispy bits, and these two veggies compliments each other beautifully. The fresh parmesan is the perfect finish to this recipe. Serve it with a little side of this dijon aioli to take them to the next level.
- This side dish is super nutritious. Carrots and asparagus are both loaded with vitamins and minerals, including vitamin A which is great for the immune system. They're also high in fiber, low in calorie and a great addition to a balanced diet. Parmesan cheese is a lower fat hard cheese pretty much free of lactose, and packed with flavor.
- They're very easy to make and are such a great addition to a variety of different dishes. Simply seasoned with spices you most likely already have in your pantry, and they're ready in about 25 minutes. Pair them with your favorite proteins like grilled chicken or beef, baked fish, or even a pasta or rice dish.
How To Roast Carrots and Asparagus
- Preheat your oven to 415° Fahrenheit.
- Trim the woody asparagus ends either by slicing them off 1 to 2 inches. You can also simply snap them off with your hands, they'll naturally break off at the right place. Rinse the asparagus well under cold running water. This recipe uses small-medium size asparagus, if you use the very very skinny ones, you'll want to cook the carrots a little ahead of time, about 10 minutes, before adding them to the sheet pan.
- After peeling the carrots, cut them into sticks in a similar size and thickness to the asparagus, so they cook evenly. You'll slice the carrots in half lengthwise, and then again in half or third if they're thick. It doesn't have to be perfect, just as similar as possible.
- Add the asparagus and carrots onto a large baking sheet, season them with olive or avocado oil, salt, freshly cracked black pepper, garlic and onion powders. Using you hands, toss everything until the vegetables are nicely coated. You can line your baking sheet with parchment paper if you'd like, I personally think they crisp up a little more without, but it's very close, so for easier cleanup, go for it.
- Arranged them into one layer, giving them enough space to roast with being overcrowded, and cook them for around 25 minutes, tossing them around after 15 minutes of cooking with a spatula, so they roast well all around.
- Once they're cooked and tender when poked with the tines of a fork, remove them for the oven, and sprinkle some freshly shredded parmesan. Enjoy!
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Tips and FAQs
- Don't overcrowd the sheet pan. Use the largest baking sheet you have to give the carrots and asparagus enough space, so they can nicely roast and not steam instead which could make them mushy. If you're making a big batch, you might need to cook them in two batches, or use two separate pans, so you can get those nice and satisfying crispy edges.
- You can totally customize the seasoning and use any spices that you love. Finish the dish with fresh herbs, like parsley, and you could even add a drizzle of balsamic glaze if you'd like.
- I highly recommend using good quality parmesan, the kind that is refrigerated, and ideally a real Italian parmigiano reggiano. A block will last refrigerated for months, it melts beautifully, and tastes incredible.
- Leftovers can be stored in an airtight container refrigerated for up to 4 days. They're also really delicious chopped up and added to a salad or a plain pasta dish.
Roasted Carrots and Asparagus with Parmesan
Simple yet full of flavor, these roasted carrots and asparagus with parmesan are an easy and nutritious side dish. Roasted to perfection, they're tender, sweet, earthy and sprinkled with fresh parmesan which brings the dish all together.
- parchment paper optional
- cheese grater optional
- 1 pound carrots about 3 to 4 carrots
- 1 pound asparagus
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons freshly grated parmesan more or less to taste
- Preheat oven to 415° Fahrenheit.
- Rinse and trim end of asparagus by either cutting them with knife, or snapping them off. Peel carrots and slice them in sticks about the same size of asparagus.
- Add carrots and asparagus to large baking sheet (lined with parchment paper or not, depending on your preference).
- Drizzle oil all over veggies, then add salt, pepper, garlic and onion powders, and using your hands, toss everything together until vegetables are coated. Then spread carrots and asparagus onto baking sheet in one single layer.
- Add baking tray to preheated oven. Cook for 15 minutes, then carefully remove tray from oven and toss vegetables with spatula, before returning to oven for another 10 minutes or until veggies are tender when poked with tines of fork.
- Once vegetables are cooked, remove sheet from oven, and sprinkle them with freshly grated parmesan, adjust salt and black pepper to taste if needed. Serve warm with sides of choice.
- Cooking time will vary by 5 to 10 minutes per size of veggies and oven variation. This recipe was tested with small-medium thickness asparagus. If you use very thin ones, cook carrots 1st for 10 minutes before adding asparagus to baking sheet. Veggies are ready once tender when poked with fork.
Serving: 1serving | Calories: 108kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 410mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 19817IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 3mg
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