If you are looking for a change from steamed or microwaved veggies, try these roasted asparagus and carrots. They cook in about 20 minutes and are brushed with a lemon herb butter sauce that enhances their fresh flavor.
Why this recipe is just so good...
- Roasted vegetables are the perfect healthy side dish for fall and winter when you are using your oven. They can cook alongside whatever main dish you are making for dinner.
- Asparagus and carrots are some of the healthiest vegetables to enjoy. According to Healthline, asparagus has about 20 calories per ½ cup. They are also low carb and keto, full of antioxidants, fiber, Vitamin K and potassium.
- Besides all the beta carotene that carrots provide, they are also low calorie. They are not as low carb as some vegetables, but they are low on the glycemic index and are high in fiber.
- Roasted vegetables are a quick prep and a favorite side dish at my house. If you love them too, check out roasted celery and tomatoes, herb roasted squash and zucchini and low carb glazed carrots.
Ingredient Notes
- Choose asparagus that are on the thinner side with the tops still closed. They should be bright green and firm.
- This recipe uses rainbow carrots, sliced in half lengthwise. You can use the long garden carrots if you prefer. Just slice them in half or thirds if they are thicker. This will help them cook at the same time as the asparagus.
- If you have fresh herbs, finely chop whatever you have. I am using what I have leftover from my herb garden; oregano, thyme, chives and some parsley. Some suggestions of other herbs to use for asparagus and carrots would be: basil, dill, tarragon, sage.
How to roast asparagus and carrots
- Preheat oven to 425°F.
- Wash asparagus and bend the spears on the bottom. About 1-2 inches will snap off, those will be discarded since they are pretty tough. A faster way is to line up all the asparagus evenly on a cutting board and cutting off the bottom 2 inches.
- Cut carrots in half lengthwise. Place vegetables on a baking sheet.
- Stir together the butter, lemon juice, chopped herbs, garlic powder, salt and pepper.
- Brush liberally over the vegetables. Bake for 10 minutes. Brush on more herb sauce, stir the vegetables so they brown a bit on the other side.
- Drizzle any remaining flavored oil over roasted vegetables before serving.
Cooking Tips
- Make sure the asparagus and carrots are dry before you roast them. This way they will get a bit browned and caramelized, instead of steamed. Also give them space on the baking sheet.
- Brush enough of the herb sauce over the vegetables to keep them from being dry or burning them.
- Store any leftover in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Defrost in the refrigerator overnight. Reheat in a fry pan for 2-3 minutes. Or reheat in the microwave for 1-2 minutes.
- If you are looking for a different way to eat leftover roasted vegetables, try them in a salad. Or puree' for a soup. You can also finely chop and add to savory muffins, pasta or rice.
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Roasted Asparagus and Carrots
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Description
If you are looking for a change from steamed or microwaved veggies, try these roasted asparagus and carrots. They cook in about 20 minutes and are finished with a lemon herb sauce that enhances their fresh flavor.
Ingredients
- 1 pound asparagus
- 12 ounces baby carrots *
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice
- ½ teaspoon each salt, black pepper, garlic powder
- chopped fresh herbs ( I used 3 sprigs of thyme and parsley and 2 sprigs of chives and oregano*
Instructions
- Preheat oven to 425°F.
- Wash and trim asparagus by bending the asparagus and discarding the bottom of the stalk that breaks off. Or line them up on a cutting board and just cut the bottom inch or two off the asparagus.
- Cut baby carrots in half lengthwise. *
- Melt butter and stir in the herbs and lemon juice.
- Spread the vegetables out on a large baking sheet and brush the herb sauce over them.
- Roast for 10 minutes, remove from oven and use a spatula to flip them around. Brush on more herb sauce. Continue roasting for another 10 minutes.
- Vegetables are done when a fork can easily be inserted into the carrot and they break apart. If the carrots seem to still be a bit hard, remove the asparagus to a plate, cover with foil and cook the carrots for another 5 minutes
- Brush more herb sauce over the vegetables before serving.
Notes
* You can substitute 3-4 medium carrots for the baby carrots. Slice lengthwise either in half or thirds, depending how thick the carrots are.
*If you don't have fresh herbs you can substitute dried. Use ½ teaspoon thyme, chives, oregano and 2 teaspoons of dried parsley. Or use any combination of your favorite herbs. Dried is much more concentrated than fresh.
*Store any leftovers in the refrigerator for 3-4 days and reheat in a pan for 2-3 minutes or a microwave for 1-2 minutes. Leftover vegetables can be frozen but will be softer when you defrost. You can defrost overnight in the refrigerator and reheat as above.1
Keywords: roasted vegetables, baked vegetables, healthy side dish, low carb side dish, asparagus, carrots
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