Go Back

Parmesan Roasted Asparagus and Carrots

An easy, delicious side dish featuring tender-crisp asparagus and sweet caramelized carrots, roasted with garlic and nutty Parmesan cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Italian-inspired
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Seasoning
  • 1 lb carrots peeled and cut into sticks
  • 1 lb asparagus woody ends trimmed
  • 2-3 tbsp extra virgin olive oil
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme optional
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Vegetable peeler
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel and cut carrots into 1/4 to 1/2-inch thick sticks. Trim the woody ends off the asparagus.
  3. In a large bowl, toss the carrots with 1 tbsp olive oil, 1/2 tsp garlic powder, and half the salt and pepper.
  4. Spread carrots in a single layer on the baking sheet. Roast for 15 minutes.
  5. While carrots roast, add asparagus to the same bowl. Toss with remaining olive oil, remaining garlic powder, dried thyme, and remaining salt and pepper.
  6. After 15 minutes, remove the pan and add the seasoned asparagus. Toss with the carrots and spread back into a single layer.
  7. Roast for another 10-15 minutes, until carrots are tender and asparagus is tender-crisp.
  8. Remove the pan, sprinkle evenly with Parmesan cheese, and return to the oven for 2-3 minutes, just until the cheese is melted and golden.
  9. Serve immediately.

Notes

The key is to give the carrots a 15-minute head start, as they take longer to cook than the asparagus. Do not crowd the pan, or the vegetables will steam instead of roast.