This roasted asparagus and carrots recipe is the perfect easy and nutritious side dish. Coated in a flavourful honey garlic glaze, it’s a delicious way to enjoy your veggies!
Who said veggies have to be boring? Roasting veggies gives them a delicious caramelized texture and adding different seasonings allow the flavours to pop!
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Why You’ll Love This Recipe
- Easy to Make – Just chop, mix, and roast!
- Perfectly Caramelized – Roasting brings out the natural sweetness of the veggies.
- Nutritious & Delicious – Packed with fibre, vitamins, and antioxidants.
- Pairs with Any Meal – Great with chicken, fish, or plant-based proteins.
Health Benefits of Asparagus & Carrots
- Asparagus is rich in fibre, folate, and antioxidants, supporting digestion and overall health.
- Carrots are loaded with beta-carotene, which promotes eye health and boosts immunity.
Ingredients You’ll Need
For the Vegetables:
- 3-5 carrots, chopped into slices or fry shaped pieces
- 2 bunches of asparagus, woody ends trimmed off
For the Honey Garlic Glaze:
- ⅓ cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon minced garlic (fresh or jared)
- Salt and pepper to taste
How to Make Roasted Asparagus and Carrots
1. Preheat Oven – Set your oven to 400°F (200°C).
2. Prepare the Vegetables – Trim the asparagus ends and slice the carrots.
3. Make the Glaze – In a small bowl, whisk together olive oil, honey, Dijon mustard, garlic powder, minced garlic, salt, and pepper.
4. Coat the Veggies – Toss the asparagus and carrots with the glaze, ensuring they’re evenly coated.
5. Bake – Spread the veggies in a single layer on a baking sheet. Roast for about 30 minutes, flipping halfway through, until tender and caramelized.
6. Serve & Enjoy – Garnish with fresh herbs or a sprinkle of Parmesan cheese if desired.
Serving Suggestions
- Enjoy as a side with grilled chicken, salmon, or tofu.
- Add to grain bowls with quinoa and a protein of choice.
- Use leftovers in salads or wraps for extra veggies.
Equipment
Storage & Reheating
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 375°F for 10 minutes or in the microwave for a quick warm-up.
FAQ:
Yes! You can add Brussels sprouts, bell peppers, or zucchini. Just keep in mind that cooking times may vary.
This recipe is already vegetarian, but to make it fully vegan, simply swap the honey for maple syrup or agave nectar.
Yes! You can roast the veggies in advance and store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness.
Absolutely! Air-fry at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway through.
If your veggies turn out soggy, they may be overcrowded on the baking sheet. Spread them out in a single layer to allow proper roasting.
Final Thoughts
This roasted asparagus and carrots recipe is a simple and flavourful way to add more veggies to your plate. With a touch of honey and garlic, it’s the perfect balance of sweet and savoury. Try it today and enjoy a delicious, nutrient-packed side dish!
More Healthy Recipes
Recipe
Roasted Asparagus and Carrots
Ingredients
Equipment
Method
- Preheat Oven – Set your oven to 400°F (200°C).
- Prepare the Vegetables – Trim the asparagus ends and slice the carrots.
- Make the Glaze – In a small bowl, whisk together olive oil, honey, Dijon mustard, garlic powder, minced garlic, salt, and pepper.
- Coat the Veggies – Toss the asparagus and carrots with the glaze, ensuring they’re evenly coated.
- Bake – Spread the veggies in a single layer on a baking sheet. Roast for about 30 minutes, flipping halfway through, until tender and caramelized.
- Serve & Enjoy – Garnish with fresh herbs or a sprinkle of Parmesan cheese if desired.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 375°F for 10 minutes or in the microwave for a quick warm-up.
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