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Sheet Pan Roasted Asparagus and Carrots

A colorful, healthy, and effortless side dish featuring tender-crisp asparagus and sweet caramelized carrots roasted together on a single sheet pan.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Healthy
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb asparagus woody ends trimmed
  • 1 lb carrots baby carrots or large carrots cut into sticks
Seasoning
  • 3 tbsp olive oil extra virgin
  • 1 tsp garlic powder
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper freshly ground
  • 1 tsp dried thyme optional

Equipment

  • Baking sheet
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash vegetables and pat them completely dry with paper towels.
  3. Trim the tough woody ends off the asparagus. If using large carrots, peel and cut them into sticks similar in width to the asparagus.
  4. Place vegetables on a large rimmed baking sheet.
  5. Drizzle with olive oil and sprinkle evenly with garlic powder, salt, pepper, and thyme.
  6. Toss with your hands to coat thoroughly, then arrange in a single layer without overcrowding.
  7. Roast for 20-25 minutes, tossing halfway through, until carrots are tender and asparagus edges are crispy.
  8. Serve immediately.

Notes

If your carrots are very thick, roast them for 10 minutes alone before adding the asparagus to the pan.