Carrots and asparagus come together to create a vibrant and refreshing side dish. They're tossed in a sweet lemon dressing then finished with sliced almonds, fresh parsley, and grated parmesan cheese. These veggies are a quick and flavorful addition to any weeknight meal.

I can't wait to share with you this easy healthy side dish. It goes well with pretty much any dinner. I've served this with No Boil Spaghetti and Meatballs and Chicken Piccata and this was a hit each time. The combination of carrots and asparagus is a surprisingly delicious pairing. I've never cooked the two together before until just recently. This recipe came about when I saw that all I had in my fridge were carrots and asparagus. I knew I had to cook them before they both went bad.
I was hesitant to use the asparagus because I like it crisp and I know carrots can take a little bit more time to cook. With this in mind, I decided to chop the carrots until they resembled the shape of an asparagus and baked them with my usual garlic, olive oil, salt and pepper. The texture came out perfect. Both were crisp but had the perfect softness. I finished it with a sweet lemon dressing to balance the other natural flavors of the veggies. This took it over the top and made it all the more addicting.
I had some almonds, parsley, and cheese on hand so I thought, why not use as a garnish? When I tell you the vegetables were the star of the night, I mean it. Everyone asked for seconds on this easy side dish.
Jump to:
- Why This Carrot and Asparagus Recipe Works So Well
- Ingredient Notes and Substitutions
- How to Make Carrots and Asparagus with Sweet Lemon Dressing
- Can I Make This in The Air Fryer?
- Tips for Trimming Asparagus
- Tips for The Best Results
- More Ways to Make Carrots and Asparagus
- Other Ways to Garnish Carrots and Asparagus
- Storing and Reheating
- More Sides You'll Love
- Easy Roasted Carrots and Asparagus with Lemon Dressing
Why This Carrot and Asparagus Recipe Works So Well
Flavor Harmony: The natural sweetness of carrots complements the earthy flavors of asparagus. It's further enhanced by the citrusy notes of the lemon dressing. You get the best of both worlds with the sweet and savory.
Nutrient-Rich Combination: Both carrots and asparagus are very nutritious. Together they make a guilt-free side dish that you can feel good about feeding your family. Don't miss out on the benefits of the vitamins, minerals, and antioxidants found in this recipe.
Customizable: There are so many ways to make this recipe your own. Use the seasonings and garnishes you already have on hand and just have fun with it. We will get more into the details on different flavor variations later on.
Quick Preparation: Much like my 20-minute Parmesan Roasted Green Beans, these carrots and asparagus cook relatively quickly. We're talking around 25-30 minutes. It's one of those dishes I like to throw in the oven to have cook while I'm making my dinner. I also like to use parchment paper or aluminum foil for easy clean up.
Ingredient Notes and Substitutions

Large carrots - I suggest using large carrots because they can be cut to a size similar to asparagus. You can substitute baby carrots if you don't have large carrots on hand. Peel with a vegetable peeler since the skins tender to become dry and bitter when cooked.
Asparagus - Make sure the woody part is trimmed before using. More tips on this later. Fresh asparagus is meant to be used, don't use frozen.
Olive oil - I love to use extra virgin olive oil for its flavor. Try an infused olive oil with garlic to enhance the veggies even more.
Garlic - Fresh garlic should be used. Garlic powder can be substituted but it won't be as potent.
Salt and black pepper - One of the easiest ways to enhance the flavor of the carrots and asparagus
Sweet Lemon Dressing
Lemon Juice - Only need juice from a half lemon. If you love lemon as much as we do, consider adding lemon zest to the dressing before it's squeezed.
Maple syrup - For natural sweetness
Olive oil - For added flavor in the dressing
Dijon mustard - Gives the dressing a little bit of tartness and balances the sweetness from the maple syrup nicely
Garnish
Sliced almonds - Adds a little crunch to the vegetables
Parsley - A great way to enhance presentation and add some fresh flavors to the overall dish
Parmesan cheese - Freshly grated is going to be best
How to Make Carrots and Asparagus with Sweet Lemon Dressing

Step 1. Preheat oven to 400 degrees.
Step 2. Place carrots and asparagus in a glass baking dish or a baking sheet lined with aluminum foil or parchment paper. Toss with olive oil, garlic, and salt and pepper to taste.
Step 3. Bake in preheated oven for 20-30 minutes.
Step 4. While the carrots and asparagus are cooking prepare the lemon dressing. In a small bowl combine all ingredients for the lemon dressing and whisk until well combined. Set aside.
Step 5. When the carrots and asparagus are done, toss well with the sweet lemon dressing then transfer to a serving plate.
Step 6. Garnish with sliced almonds, parsley, and parmesan cheese. Serve immediately.
Can I Make This in The Air Fryer?
Yes! You can easily make this in the air fryer. To do so, simply follow the instructions above except heat air fryer to 400 degrees and Cook for around 15-20 minutes or until the carrots and asparagus are cooked to your desired softness. Be sure to share the basket half way through to prevent sticking and to promote even cooking. Then, proceed with the remaining steps above.
Tips for Trimming Asparagus
My favorite way to trim asparagus is to hold an asparagus spear at the top and near the bottom then gently bend it. The asparagus will naturally snap at the point where it becomes tender. Discard the tough bottom portion. Then cut the remaining asparagus spears to match the size of the trimmed asparagus.
Alternatively, you can use a knife to trim the asparagus on a cutting board at about the 1-2 inch mark from the bottom of the asparagus. This is typically where it appears tough and fibrous. This method takes a little less time.
Tips for The Best Results
Freshness Matters: Choose fresh carrots and asparagus. Look for firm, vibrant-colored vegetables without signs of wilting or damage. Try making this in the spring when both carrots and asparagus are in season. It'll be so much easier to find better quality, more vibrant veggies during that time.
Uniform Cutting: Cut the vegetables into uniform sizes to ensure even cooking. The thinner the carrots are cut, the more soft they'll become after roasting.
Avoid Overcooking: Be cautious not to overcook the vegetables. Overcooking can result in mushiness, especially when it comes to the asparagus since these don't require as long of a cooking time.
More Ways to Make Carrots and Asparagus

Honey-Balsamic Glaze: Drizzle roasted carrots and asparagus with a mixture of honey and balsamic glaze instead of the sweet lemon dressing. This perfect addition brings a sweet and tangy flavor.
Sesame Ginger Twist: Toss roasted carrots and asparagus with a blend of sesame oil, soy sauce, and fresh grated ginger for an Asian-inspired flavor. Garnish with sesame seeds for added crunch.
Curry Spice Delight: Coat the vegetables with a mixture of curry powder, cumin, and coriander before roasting for a warm and aromatic flavor.
Cajun Kick: Sprinkle roasted carrots and asparagus with Cajun seasoning for a spicy and bold flavor profile. This variation is perfect if you like a little spice with your veggies.
Orange-Rosemary Elegance: Roast the vegetables with orange zest and fresh rosemary for a citrusy and aromatic flavor combination.
Pesto Drizzle: After roasting, drizzle the spring veggies with homemade or store-bought pesto instead of the sweet lemon dressing for a burst of herbal and nutty notes.
Other Ways to Garnish Carrots and Asparagus
Crumbled Feta or Goat Cheese: Substitute parmesan cheese for feta or goat. This provides a creamy and tangy contrast.
Microgreens or Sprouts: Want top bring some added nutrition and greenery to the vegetables before serving? Top the dish with a handful of microgreens or sprouts. These delicate greens add freshness and a visually appealing touch.
Pomegranate Arils: Sprinkle vibrant pomegranate arils over the vegetables. They add a juicy burst of sweetness and a pop of color.
Crushed Red Pepper Flakes: For a hint of heat, sprinkle crushed red pepper flakes over the dish. This adds a subtle kick to the roasted vegetables.
Crispy Prosciutto or Bacon Bits: Crisp up prosciutto or bacon and crumble it over the vegetables. The savory and salty notes complement the sweetness of carrots and the earthiness of asparagus.
Storing and Reheating
To store roasted carrots and asparagus, transfer them to an airtight container. Refrigerate for up to 3-4 days. When reheating, preheat the oven to around 350°F (175°C), spread the vegetables on a baking sheet in a single layer, and warm them for about 10 minutes or until heated through.
Alternatively, you can microwave them in short 20 second intervals, stirring in between, until they reach the desired temperature. Be cautious not to overheat to maintain the vegetables' texture and flavors. Consider adding a drizzle of olive oil or a squeeze of lemon after reheating to refresh the dish.
More Sides You'll Love

Easy Roasted Carrots and Asparagus with Lemon Dressing
Equipment
- 1 glass baking dish
- 1 small bowl
Ingredients
- 1 lb large carrots peeled, and sliced lengthwise
- 1 lb asparagus ends trimmed
- 1 tablespoon olive oil
- 3 cloves garlic minced
- salt and pepper to taste
Sweet Lemon Dressing
- 1/2 lemon squeezed
- 2 tablespoons maple syrup
- 1/2 tablespoon olive oil
- 1 teaspoon dijon mustard
Garnish
- sliced almonds
- Parsley
- Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Place carrots and asparagus in a glass baking dish or a baking sheet lined with aluminum foil or parchment paper. Toss with olive oil, garlic, and salt and pepper to taste.1 lb large carrots, 1 lb asparagus, 1 tablespoon olive oil, 3 cloves garlic, salt and pepper
- Bake in preheated oven for 20-30 minutes.
- While the carrots and asparagus are cooking prepare the lemon dressing. In a small bowl combine all ingredients for the lemon dressing and whisk until well combined. Set aside.1/2 lemon, 2 tablespoons maple syrup, 1/2 tablespoon olive oil, 1 teaspoon dijon mustard
- When the carrots and asparagus are done, toss well with the sweet lemon dressing then transfer to a serving plate.
- Garnish with sliced almonds, parsley, and parmesan cheese. Serve immediately.sliced almonds, Parsley, Parmesan cheese
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