Our Parmesan Carrots and Asparagus recipe reminds me of crisp fall afternoons spent in the kitchen. Whenever I need a vegetable side dish I always seem to make this one. Roasting the carrots gives you a caramelized sweetness with a slight crunch and the asparagus turn out perfectly tender every time.
Recipe Ingredient Notes
- Asparagus- choose firm and large asparagus, as thick as you can find in order to cook in similar consistency to the carrots. Check for freshness by looking at the spears- they should be firm and light green.
- Carrots - for similar sizing to asparagus use full sized carrots cut into spears. You can substitute with baby carrots, if needed.
- Seasonings- you can substitute season salt with regular salt. Both grated parmesan or fresh parmesan can be used. Use unsalted butter or half the amount of season salt used in the recipe.
Ways to Enjoy Every Bite
Our parmesan carrots and asparagus is one of my favorite vegetable side dishes. Place the veggies on a platter in the middle of the dinner table for everyone to serve themselves. Pair with savory dish like Salmon with Alfredo or oven roasted chicken.
Chop up leftovers and use them in a soup or stew. Or throw them in the air fryer to reheat with a crunch! This makes the perfect Easter or holiday side dish.
How to Make Parmesan Carrots and Asparagus
Step 1: Preheat oven to 425ºF. Line baking sheet with parchment paper or foil sprayed with non-stick cooking spray. Cut the carrots in half across. Then cut carrots in quarters, lengthwise so they are slightly thinner than the asparagus.
Step 2: Use a fork to poke holes in the asparagus spears (the tougher, woody portion) to help tenderize them during baking.
Step 3: Place the vegetables on the prepared baking sheet. In a small bowl, combine melted butter with garlic. Brush vegetables with butter and garlic, and sprinkle with all purpose seasoning and parmesan.
Step 4: Roast for 20 minutes, until carrots and asparagus are tender and slightly browned.
Tip: If your carrots are much bigger than your asparagus, stagger the roasting time. Roast carrots first, then add in asparagus after 10 minutes and continue roasting together.
FAQ
No, it is not necessary to blanch prior to roasting. The roasting process cooks it perfectly.
Yes! Roast the vegetables, let them cool, and store them in an airtight container in the refrigerator. Reheat in the oven at 375°F for about 5 minutes before serving.
Trim any parts off the bottom of the asparagus that are especially woody. Otherwise, using the fork to tenderize helps roast the tougher parts of the asparagus.
Recipe Tips from Mrs. G
- Don't overcrowd the pan- Spacing the vegetables out ensures even roasting and prevents steaming.
- Purchase the thickest asparagus you can OR slice carrots to a similar thickness of the asparagus for consistency.
- Watch the cook time- Smaller asparagus spears will cook faster than large ones. Keep an eye on the oven after the 18 minute mark.
Storing Leftovers
Allow vegetables to cool completely prior to storage. Keep leftover veggies in an airtight container in the refrigerator for up to three days.
To reheat, place them on a plate and microwave in 30-second increments until they're heated through. This won't take long, so check them after each 30-second increment. Or you can also bake in oven at 375ºF for 5 minutes.
Roasted Carrots and Asparagus
Equipment
- rimmed baking sheet
- basting brush
Ingredients
- 4 carrots scrubbed and peeled (if prefered)
- 1 pound asparagus thick, trimmed
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoons all purpose seasoning
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 425ºF. Line baking sheet with parchment paper or foil sprayed with non-stick cooking spray.
- Cut the carrots in half across. Cut carrots in half or quarters, lengthwise so they are thinner than the asparagus.
- Use a fork to poke holes in the asparagus spears (the tougher, woody portion) to help tenderize them during baking.
- Place the vegetables on the prepared baking sheet.
- In a small bowl, combine melted butter with garlic. Brush vegetables with butter and garlic, and sprinkle with all purpose seasoning and parmesan.
- Roast for 20 minutes, until carrots and asparagus are tender and slightly browned.
Notes
- Don't overcrowd the pan! Spacing the vegetables out ensures even roasting and prevents steaming.
- Tip: If your carrots are much bigger than your asparagus, stagger the roasting time. Roast carrots first, then add in asparagus after 10 minutes and continue roasting together.
- Garlic parmesan roasted veggies: Toss the fresh asparagus and carrots with extra virgin olive oil, garlic powder, and a pinch of salt and black pepper, then sprinkle with Parmesan cheese before roasting for a rich, savory taste.
- Balsamic glazed vegetables: After roasting, drizzle the veggies with a balsamic reduction for a tangy, slightly sweet finish that enhances their natural flavors.
- Lemon herb infused: Brighten up the dish by adding fresh parsley, thyme, and lemon juice just before serving for a refreshing twist.
- Keep any leftover veggies in an airtight container in the refrigerator for up to three days.
- To reheat, place them on a plate and microwave in 30-second increments until they're heated through. This won't take long, so check them after each 30-second increment. Or reheat in oven, 375ºF for 5 minutes.
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