Roasted Asparagus and Carrots
Roasted Asparagus and Carrots with goat cheese and hot honey is the perfect side dish. It is easy to make and very delicious!
Ingredients
- 1 bunch asparagus - I recommend using asparagus that are neither too thin or too thick.
- 4 carrots
- 1 ½ tablespoons olive oil
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 drizzle hot honey - If you don't want to buy hot honey, just mix plain honey with some crushed red pepper flakes.
- 2 tablespoons crumbled goat cheese - You can also use crumbled feta cheese in place of goat cheese.
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set it aside.
- Of course, wash the asparagus and carrots very well. Cut the tops of the carrots, peel them and slice them down the middle.
- Line the asparagus up on a cutting board. Next, trim the asparagus. Cut where the stalks turn from white to green. The white stem is woody and hard. You can also bend the asparagus gently until it breaks. It will naturally snap right before the white woody stem. Throw away the white stems. Set the trimmed asparagus aside.
- Add the carrots to the baking sheet. Toss the carrots with the olive oil, garlic powder, salt and pepper. Make sure you don’t stack the carrots on top of one another. Spread them out for even cooking. Roast the carrots for 6 minutes.
- After the 6 minutes, remove the carrots from the oven. Turn the oven down to 400 degrees F. Add the trimmed asparagus to the baking sheet and use a spatula to toss everything together. You want to make sure that the asparagus are coated in oil and the seasonings. Spread the veggies out for even cooking.
- Place the baking sheet back into the oven and roast for another 9-14 minutes, or until the carrots and asparagus are tender. If the carrots and asparagus are thicker, they will take a bit longer to cook. If they are thinner, they will cook quicker.
- Serve the roasted vegetables with a sprinkle of goat cheese and a drizzle of hot honey!
Notes
The time the vegetables take to cook will depend on how thick the asparagus and carrots are. The carrots are still slightly thicker than the asparagus when cut in half that's why we roast them separately first. This ensures even cooking.
I don't recommend frozen asparagus or carrots for this recipe. They will be too soggy.
If the carrots are very large, cut them into fourths lengthwise.
Since the vegetables will naturally vary a bit in size, keep an eye on them in the oven.
Nutrition Facts
Roasted Asparagus and Carrots
Amount Per Serving
Calories 112
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg1%
Sodium 83mg4%
Potassium 429mg12%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 11113IU222%
Vitamin C 10mg12%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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