Can I use frozen vegetables?

While you technically can, frozen asparagus and carrots are not ideal for roasting. They contain more moisture, which prevents the Maillard reaction and leads to steaming. For the best texture and flavor in your Roasted Asparagus and Carrots , always use fresh vegetables.

How do I prevent the asparagus from getting mushy?

The key is in the timing and the temperature. Use a high temperature (400°F), give the carrots a 10-minute head start, and ensure the pan is not crowded. Overcrowding is the primary cause of mushy vegetables because it traps steam.

Can I prepare this recipe ahead of time?

You can wash, trim, and cut the vegetables up to one day in advance. Store the prepared asparagus and carrots separately in sealed containers in the refrigerator. However, only toss them with the oil and seasoning right before they go into the oven, as salt can draw out moisture and make the vegetables soggy before cooking.

Roasted Asparagus and Carrots: Easy, Tested Side Dish

Name: Easy, Tried-and-Tested Roasted Asparagus and Carrots: The Perfect Side Dish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 bunch medium-thickness asparagus (about 1 pound); 1 pound medium carrots, peeled and uniformly cut; 3 tablespoons extra virgin olive oil; 1 teaspoon Kosher salt; 1/2 teaspoon black pepper; Optional: 1 clove minced garlic; Optional: Fresh lemon wedges for serving

Easy, Tried-and-Tested Roasted Asparagus and Carrots: The Perfect Side Dish

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The perfect, simple side dish: achieve beautifully caramelized carrots and tender-crisp asparagus by following this tested, step-by-step roasting guide.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Side Dish
Method: Oven
Cuisine: American

Ingredients

Scale

1 bunch medium-thickness asparagus (about 1 pound)

1 pound medium carrots, peeled and uniformly cut

3 tablespoons extra virgin olive oil

1 teaspoon Kosher salt

1/2 teaspoon black pepper

Optional: 1 clove minced garlic

Optional: Fresh lemon wedges for serving

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Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Trim the woody ends of the asparagus (use the snap test). Cut the carrots into uniform 1.5 to 2-inch pieces, no thicker than the asparagus spears.

3. Place only the carrots in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Toss and spread in a single layer on the baking sheet.

4. Roast the carrots for 10 minutes.

5. Remove the tray from the oven. Add the asparagus to the pan. Drizzle with the remaining olive oil and season with the remaining salt and pepper (and garlic, if using). Gently toss all vegetables together.

6. Return the pan to the oven and roast for an additional 10–15 minutes, until the carrots are fork-tender and the asparagus is tender-crisp and lightly blistered.

7. Remove from the oven, adjust seasoning if needed, and serve immediately with a squeeze of fresh lemon juice.

Notes

Do not overcrowd the baking sheet; use two if necessary.

For best flavor, use fresh vegetables rather than frozen.

Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1/4 recipe
Calories: 150
Sugar: 8g
Sodium: 210mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Find it online: https://www.flavourrecipe.com/roasted-asparagus-and-carrots/