Roasted Carrots and Asparagus
Our Parmesan roasted carrots and asparagus recipe is light without skimping on flavor- garlic, parmesan and season salt on sliced carrots and asparagus roasted to perfection.
Servings: 6 servings
Calories: 71kcal
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.