My mom always made the best Sunday dinners. I can still remember the aroma of roasting vegetables filling the house. One of my favorites was always her simple, yet delicious, roasted asparagus and carrots.
She had a way of making even the most basic vegetables taste special. It was all in the garlic herb butter. That butter transformed everything it touched into a culinary masterpiece.
This recipe for roasted asparagus carrots is a tribute to those Sunday dinners, a way to keep her memory alive in my kitchen. I hope it brings as much joy to your table as it does to mine. I also love pairing this dish with a batch of my blueberry buttermilk biscuits recipe.
Why you’ll love this Roasted Asparagus and Carrots with Garlic Herb Butter with Roasted Asparagus Carrots
- This roasted asparagus carrots recipe is incredibly easy to make, perfect for busy weeknights or a relaxed weekend meal.
- The garlic herb butter adds a burst of flavor that elevates ordinary asparagus and carrots to something truly special.
- The combination of textures – tender-crisp vegetables with slightly caramelized edges – is simply irresistible.
- It’s a versatile side dish that pairs well with almost any main course, from roasted chicken to grilled fish.
- You can easily customize this roasted asparagus carrots recipe with your favorite herbs or spices.
- This recipe is a great way to get your daily dose of vegetables in a delicious and satisfying way.
Ingredients
- 1 pound asparagus, trimmed
- 1 pound carrots, peeled and chopped
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Lemon wedges, for serving (optional)
Directions
Step 1
Roasted asparagus carrots makes every moment feel energetic. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
Step 2
In a large bowl, toss asparagus and carrots with olive oil, salt, and pepper. Make sure the vegetables are evenly coated for consistent roasting.
Step 3
In a small bowl, combine melted butter, minced garlic, rosemary, and thyme. This garlic herb butter is the key to the amazing flavor of this dish.
Step 4
Pour garlic herb butter over the vegetables and toss to coat evenly. Ensure all the vegetables are generously coated with the flavorful butter mixture.
Step 5
Spread vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of roasting.
Step 6
Roast for 20-25 minutes, or until vegetables are tender-crisp and slightly caramelized, flipping halfway through. Keep an eye on the vegetables and adjust the cooking time as needed, depending on your oven.
Step 7
Serve immediately. Garnish with lemon wedges, if desired. A squeeze of fresh lemon juice brightens the flavors and adds a touch of acidity.
Variations, pairings, and serving ideas
Variations
For a spicy kick, add a pinch of red pepper flakes to the garlic herb butter. A little heat can really enhance the overall flavor profile of this roasted asparagus carrots recipe.
Experiment with different herbs. Parsley, oregano, or chives would also be delicious additions to the garlic herb butter. Fresh herbs are always best, but dried herbs can be used in a pinch (use about half the amount).
Try adding other vegetables to the mix. Broccoli, bell peppers, or zucchini would all roast beautifully alongside the asparagus and carrots. Just be sure to adjust the cooking time accordingly.
Pairings
Roasted asparagus and carrots make a wonderful side dish for roasted chicken or turkey. The savory vegetables complement the richness of the poultry perfectly.
This dish also pairs well with grilled fish or steak. The bright, fresh flavors of the vegetables provide a nice contrast to the heartiness of the protein. Consider pairing it with cheesy hamburger potato casserole for a full meal.
For a vegetarian meal, serve roasted asparagus and carrots with a grain like quinoa or couscous. Add a dollop of yogurt or a sprinkle of feta cheese for extra flavor and creaminess.
Serving ideas
Serve roasted asparagus and carrots as a side dish for a family dinner or holiday gathering. The colorful vegetables are sure to brighten up any table.
Arrange the roasted vegetables on a platter and garnish with fresh herbs and lemon wedges. This simple presentation adds a touch of elegance to the dish.
Drizzle the roasted asparagus and carrots with a balsamic glaze for a touch of sweetness and acidity. This adds a sophisticated touch that elevates the flavors.
Storage and make-ahead tips
Storage
Store leftover roasted asparagus and carrots in an airtight container in the refrigerator for up to 3 days. Be sure to let the vegetables cool completely before storing them.
Reheat the leftovers in the oven or microwave before serving. The oven will help to retain the crispness of the vegetables, while the microwave is a quicker option.
Freezing is not recommended, as the vegetables may become mushy when thawed. It’s best to enjoy this dish fresh or within a few days of roasting.
Make-ahead
You can prep the vegetables ahead of time by trimming the asparagus and chopping the carrots. Store them in a resealable bag in the refrigerator until ready to use.
The garlic herb butter can also be made ahead of time and stored in the refrigerator. Just be sure to bring it to room temperature before using.
When ready to roast, simply toss the vegetables with olive oil, salt, and pepper, then add the garlic herb butter and roast as directed. This saves time and makes meal prep a breeze.
Common mistakes when making Roasted Asparagus and Carrots with Garlic Herb Butter
- Overcrowding the baking sheet: This can lead to steaming instead of roasting, resulting in soggy vegetables. Make sure to spread the vegetables in a single layer on the baking sheet.
- Not using enough butter: The garlic herb butter is essential for flavor and caramelization. Don’t skimp on the butter!
- Overcooking the vegetables: Asparagus and carrots should be tender-crisp, not mushy. Keep an eye on the vegetables and adjust the cooking time as needed.
- Forgetting to flip the vegetables: Flipping the vegetables halfway through roasting ensures even cooking and browning.
- Not seasoning properly: Salt and pepper are essential for bringing out the flavors of the vegetables and garlic herb butter. Don’t be afraid to season generously.
Final notes
This recipe for roasted asparagus carrots is more than just a simple side dish. It’s a way to bring a touch of comfort and nostalgia to your table. The combination of tender-crisp vegetables and flavorful garlic herb butter is simply irresistible.
Don’t be afraid to experiment with different herbs and spices to customize this recipe to your liking. The possibilities are endless!
So, go ahead and give this recipe a try. I promise you won’t be disappointed. It’s the perfect way to add a healthy and delicious side dish to any meal.
Loved this Roasted Asparagus and Carrots with Garlic Herb Butter? Try these next
- Blueberry Buttermilk Biscuits Recipe
- Butterscotch Pie Recipe
- Honey Garlic Carrots Amazing Honey Garlic
- Cheesy Hamburger Potato Casserole
- Honey Glazed Corn Casserole
Roasted Asparagus and Carrots with Garlic Herb Butter
This simple side dish elevates ordinary asparagus and carrots with a flavorful garlic herb butter, roasted to perfection for a slightly caramelized and tender-crisp result.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound asparagus, trimmed
- 1 pound carrots, peeled and chopped
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss asparagus and carrots with olive oil, salt, and pepper.
- In a small bowl, combine melted butter, minced garlic, rosemary, and thyme.
- Pour garlic herb butter over the vegetables and toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until vegetables are tender-crisp and slightly caramelized, flipping halfway through.
- Serve immediately. Garnish with lemon wedges, if desired.
Notes
For extra flavor, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Feel free to substitute other herbs like parsley or oregano. A drizzle of balsamic glaze adds a touch of sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg