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Roasted Asparagus and Carrots

Roasted asparagus and carrots are cooked on a sheet pan at 425°F until the carrots are tender and browned and the asparagus is tender-crisp. Adding the asparagus partway through keeps both vegetables at their best texture.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb carrots peeled and cut into 1/2-inch-thick diagonal pieces
  • 1 lb asparagus woody ends trimmed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 large rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed sheet pan with parchment paper.
  3. Toss the carrots with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and the pepper.
  4. Spread the carrots on the pan.
  5. Roast the carrots for 15 minutes, then toss them on the pan.
  6. Toss the asparagus with the remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
  7. Add the asparagus to the pan in a single layer.
  8. Roast for 10 to 12 minutes, until the carrots are tender and browned and the asparagus is tender-crisp.

Notes

For even browning, spread the vegetables in a single layer. Refrigerate leftovers for up to 4 days; freezer: no. This recipe is naturally vegan and gluten-free.